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 tsp extra virgin olive oil; 1 oz feta cheese; 0.5 cup nonfat Greek yogurt; 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

Whole eggs and whites baked in a savory nest of blistered cherry tomatoes and tangy feta cheese, finished with a dollop of creamy Greek yogurt.

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NUTRITION

Protein

49.7g

Fat

27.1g

Carbs

14.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 oz feta cheese

0.5 cup nonfat Greek yogurt

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 with olive oil, sea salt, and black pepper.
3
Roast the tomatoes in the oven for 10 to 12 minutes until they begin to soften and the skins start to blister.
4
Remove the skillet from the oven and carefully pour the liquid egg whites over the roasted tomatoes.
5
Crack the three whole eggs directly onto the egg white and tomato mixture, spacing them out evenly.
6
Sprinkle the crumbled feta cheese over the top of the eggs.
7
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks are still slightly runny.
8
Remove from the oven and garnish with freshly chopped basil.
9
Serve immediately with a side of nonfat Greek yogurt for added creaminess and protein.