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; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 0.5 tsp extra virgin olive oil; 1 slice sprouted grain bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh basil; 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

Vibrant cherry tomatoes roasted until bursting, then baked with protein-rich eggs and salty feta for a savory, golden-brown finish.

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NUTRITION

Protein

49.9g

Fat

26.2g

Carbs

26.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

0.5 tsp extra virgin olive oil

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh basil

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or ceramic ramekin, toss the cherry tomatoes and minced garlic with the extra virgin olive oil.
3
Roast the tomatoes in the oven for 10 minutes until they begin to soften and the skins start to blister.
4
While the tomatoes roast, whisk together the whole eggs and liquid egg whites in a small bowl until well combined.
5
Remove the skillet from the oven and carefully pour the egg mixture over the roasted tomatoes.
6
Sprinkle the crumbled feta cheese, sea salt, and black pepper evenly over the top of the eggs.
7
Return the skillet to the oven and bake for 12 to 15 minutes, or until the eggs are set and the edges are slightly golden.
8
While the eggs finish baking, toast the slice of sprouted grain bread.
9
Garnish the baked eggs with freshly chopped basil and serve immediately alongside the toast.