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 cup cherry tomatoes; 1.5 oz feta cheese; 0.5 cup non-fat Greek yogurt; 1 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil

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

Oven-roasted cherry tomatoes and garlic nestled with protein-rich eggs and tangy feta, creating a savory and bubbling breakfast skillet.

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NUTRITION

Protein

52.7g

Fat

30.7g

Carbs

16.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1.5 oz feta cheese

0.5 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

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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, toss the cherry tomatoes and minced garlic with the extra virgin olive oil.
3
Roast the tomatoes in the oven for 12 minutes until they begin to burst and release their natural juices.
4
Carefully remove the skillet from the oven and stir in the Greek yogurt and liquid egg whites until they are fully incorporated with the tomato juices.
5
Use a spoon to create three small wells in the mixture, then crack the whole eggs into each well.
6
Sprinkle the crumbled feta cheese evenly over the top of the skillet.
7
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are set but the yolks remain slightly runny.
8
Season the dish with sea salt and black pepper, then garnish with chopped fresh basil before serving warm.