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; 0.5 cup liquid egg whites; 1.5 oz feta cheese; 0.25 cup non-fat Greek yogurt; 1 cup cherry tomatoes; 1 cup baby spinach; 0.5 tbsp extra virgin olive oil; 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

Large eggs and egg whites baked in a skillet with blistered cherry tomatoes and wilted spinach for a vibrant, savory meal that features a creamy finish from tangy feta.

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NUTRITION

Protein

47.1g

Fat

33.4g

Carbs

15.0g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1.5 oz feta cheese

0.25 cup non-fat Greek yogurt

1 cup cherry tomatoes

1 cup baby spinach

0.5 tbsp extra virgin olive oil

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, heat the extra virgin olive oil over medium heat.
3
Add the cherry tomatoes and minced garlic to the skillet, sautéing for 4-5 minutes until the tomatoes begin to blister and soften.
4
Stir in the baby spinach and cook just until wilted, which should take about 1 minute.
5
Pour the liquid egg whites into the skillet, stirring gently to distribute them evenly with the vegetables.
6
Carefully crack the 3 whole eggs on top of the mixture, spacing them evenly across the skillet.
7
Sprinkle the sea salt, black pepper, dried oregano, and crumbled feta cheese over the top of the eggs.
8
Transfer the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
9
Remove from the oven and top with dollops of non-fat Greek yogurt for a creamy finish before serving.