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; 1 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 1 tsp extra virgin olive oil; 1 cup fresh 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

Fresh cherry tomatoes and creamy feta are roasted until bursting, then baked with protein-rich eggs and egg whites for a savory, golden-crusted skillet breakfast.

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NUTRITION

Protein

52.4g

Fat

26.4g

Carbs

13.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 tsp extra virgin olive oil

1 cup fresh 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 an 8-inch oven-safe skillet, combine the cherry tomatoes and minced garlic with the extra virgin olive oil.
3
Roast the tomatoes in the oven for 10 minutes until they are soft and just beginning to burst.
4
Remove the skillet from the oven and stir in the fresh spinach until it is slightly wilted from the residual heat.
5
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and dried oregano until well combined.
6
Pour the egg mixture over the roasted vegetables in the skillet.
7
Crumble the feta cheese evenly over the top of the eggs.
8
Return the skillet to the oven and bake for 12-15 minutes, or until the eggs are set and the edges are lightly golden.