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; 0.25 cup non-fat Greek yogurt; 1 slice sourdough bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh basil; 1 clove garlic

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-baked eggs and juicy cherry tomatoes nestled in a bed of savory egg whites, served with a dollop of creamy Greek yogurt and toasted sourdough.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.6g

Fat

21.5g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 cup non-fat Greek yogurt

1 slice sourdough bread

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh basil

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F.
2
Toss cherry tomatoes and minced garlic with olive oil in a small oven-safe skillet or ramekin.
3
Roast tomatoes for 10 minutes until they begin to burst and release their sweet juices.
4
Whisk egg whites with salt and pepper, then pour over the roasted tomatoes.
5
Carefully crack the whole eggs into the skillet on top of the egg white mixture.
6
Bake for another 8-10 minutes until the whites are set but yolks remain slightly runny.
7
Toast the sourdough bread until golden brown.
8
Serve the baked eggs topped with a dollop of Greek yogurt and fresh basil.