Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup cherry tomatoes; 0.75 cup non-fat Greek yogurt; 1 oz feta cheese; 1 tbsp extra virgin olive oil; 1 cup fresh baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 clove garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes

Roasted cherry tomatoes and garlic baked with eggs and served over a creamy, protein-packed yogurt base for a silky finish.

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NUTRITION

Protein

56.6g

Fat

35.9g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup cherry tomatoes

0.75 cup non-fat Greek yogurt

1 oz feta cheese

1 tbsp extra virgin olive oil

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet, toss the cherry tomatoes and minced garlic with the extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes for 12 minutes until they are blistered and begin to burst.
4
Remove the skillet from the oven and stir in the fresh baby spinach until it wilts into the warm tomato mixture.
5
Create three small wells in the tomato and spinach mixture using the back of a spoon.
6
Carefully crack one egg into each of the three wells.
7
Sprinkle the crumbled feta cheese evenly over the eggs and roasted vegetables.
8
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are set but the yolks remain soft.
9
Spread the non-fat Greek yogurt onto a serving plate or shallow bowl and top it with the baked egg and tomato mixture before serving.