Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup liquid egg whites; 0.5 oz feta cheese; 1 cup cherry tomatoes; 1 cup baby spinach; 0.25 tsp extra virgin olive oil; 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 spinach are roasted until bursting, then baked with protein-rich eggs and tangy feta for a savory, Mediterranean-inspired dish.

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NUTRITION

Protein

47.8g

Fat

28.8g

Carbs

12.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

0.5 oz feta cheese

1 cup cherry tomatoes

1 cup baby spinach

0.25 tsp 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 or ceramic baking dish, combine the cherry tomatoes, minced garlic, and baby spinach.
3
Drizzle the vegetables with extra virgin olive oil and toss to coat evenly.
4
Place the skillet in the oven and roast for 10 minutes until the tomatoes begin to burst and the spinach is wilted.
5
Remove the skillet from the oven and use a spoon to create four small wells in the vegetable mixture.
6
Pour the liquid egg whites into the bottom of the skillet, then carefully crack one whole egg into each of the four wells.
7
Sprinkle the crumbled feta cheese, sea salt, black pepper, and dried oregano over the top of the eggs and vegetables.
8
Return the skillet to the oven and bake for 8 to 12 minutes, or until the egg whites are fully set but the yolks remain slightly soft.
9
Remove from the oven and serve immediately while hot.