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.

Baked Eggs with Roasted Tomatoes and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes and Feta

Oven-baked eggs nestled in a bed of blistered cherry tomatoes and wilted spinach, topped with tangy crumbled feta for a savory and satisfying meal.

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NUTRITION

563kcal
Protein
50.4g
Fat
28.9g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 clove garlic

1 tsp extra virgin olive oil

2 cups fresh baby spinach

0.75 cup liquid egg whites

3 large eggs eggs

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 slice sprouted grain bread

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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 extra virgin olive oil.

  • 3

    Roast the tomatoes in the oven for 10 minutes until they begin to burst and release their juices.

  • 4

    Remove the skillet from the oven and stir in the fresh baby spinach until it is just wilted from the residual heat.

  • 5

    Pour the liquid egg whites over the vegetables, then carefully crack the whole eggs on top, spacing them evenly.

  • 6

    Sprinkle the crumbled feta cheese, sea salt, black pepper, and dried oregano over the egg mixture.

  • 7

    Return the skillet to the oven and bake for 10 to 12 minutes, or until the whites are set but the yolks are still slightly runny.

  • 8

    While the eggs bake, toast the slice of sprouted grain bread.

  • 9

    Serve the baked eggs immediately with the warm toast for dipping into the yolks.

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.

Baked Eggs with Roasted Tomatoes and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes and Feta

Oven-baked eggs nestled in a bed of blistered cherry tomatoes and wilted spinach, topped with tangy crumbled feta for a savory and satisfying meal.

NUTRITION

563kcal
Protein
50.4g
Fat
28.9g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 clove garlic

1 tsp extra virgin olive oil

2 cups fresh baby spinach

0.75 cup liquid egg whites

3 large eggs eggs

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 slice sprouted grain bread

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 extra virgin olive oil.

  • 3

    Roast the tomatoes in the oven for 10 minutes until they begin to burst and release their juices.

  • 4

    Remove the skillet from the oven and stir in the fresh baby spinach until it is just wilted from the residual heat.

  • 5

    Pour the liquid egg whites over the vegetables, then carefully crack the whole eggs on top, spacing them evenly.

  • 6

    Sprinkle the crumbled feta cheese, sea salt, black pepper, and dried oregano over the egg mixture.

  • 7

    Return the skillet to the oven and bake for 10 to 12 minutes, or until the whites are set but the yolks are still slightly runny.

  • 8

    While the eggs bake, toast the slice of sprouted grain bread.

  • 9

    Serve the baked eggs immediately with the warm toast for dipping into the yolks.