Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 1 cup cherry tomatoes; 0.5 oz feta cheese; 0.5 cup non-fat Greek yogurt; 1 tsp extra virgin olive oil; 1 cup baby spinach; 1 clove garlic; 1 slice whole grain bread; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Savory cherry tomatoes and garlic roasted until bursting, then baked with farm-fresh eggs and tangy feta for a vibrant, protein-packed skillet.

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NUTRITION

Protein

46.0g

Fat

31.8g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 cup cherry tomatoes

0.5 oz feta cheese

0.5 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 cup baby spinach

1 clove garlic

1 slice whole grain bread

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat the oven to 400°F and prepare a small oven-safe skillet or ceramic baking dish.
2
In the skillet, toss the cherry tomatoes and minced garlic with the extra virgin olive oil, sea salt, and black pepper.
3
Roast the tomatoes in the oven for 12 minutes until they are blistered and have released their juices.
4
Remove the skillet from the oven and stir in the baby spinach until the leaves are just wilted from the heat.
5
Crack the eggs into the skillet over the tomato and spinach mixture, spacing them out evenly.
6
Sprinkle the crumbled feta cheese over the eggs and vegetables.
7
Return the skillet to the oven and bake for 8 to 10 minutes until the egg whites are set but the yolks remain soft.
8
Toast the whole grain bread while the eggs finish baking.
9
Serve the baked eggs immediately with a dollop of Greek yogurt and the warm toast for dipping.