Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 1 tsp extra virgin olive oil; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 clove garlic

Baked Eggs with Roasted Tomatoes and Feta

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 and Feta

Whisked eggs and whites baked with blistered cherry tomatoes and tangy feta cheese for a savory, protein-packed skillet breakfast.

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NUTRITION

Protein

45.8g

Fat

27.7g

Carbs

12.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 tsp extra virgin olive oil

1 cup 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 375°F (190°C).
2
Mince the garlic clove and slice the cherry tomatoes in half.
3
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil.
4
Place the skillet in the oven and roast for 10 minutes until the tomatoes begin to burst and soften.
5
While the tomatoes roast, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and dried oregano in a medium mixing bowl.
6
Remove the skillet from the oven and stir in the baby spinach, allowing the residual heat to wilt the leaves slightly.
7
Pour the egg mixture evenly over the roasted tomatoes and spinach in the skillet.
8
Crumble the feta cheese over the top of the eggs.
9
Return the skillet to the oven and bake for 12-15 minutes, or until the eggs are set in the center and the edges are slightly golden.