Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cherry tomatoes; 1 tsp Extra virgin olive oil; 1 clove Garlic; 3 large Eggs Eggs; 0.5 cup Liquid egg whites; 0.33 cup Non-fat plain Greek yogurt; 1 oz Feta cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh oregano

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

Fresh cherry tomatoes roasted until bursting and then baked with farm-fresh eggs and tangy feta for a vibrant, savory breakfast.

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NUTRITION

Protein

52.7g

Fat

27.9g

Carbs

14.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cherry tomatoes

1 tsp Extra virgin olive oil

1 clove Garlic

3 large Eggs Eggs

0.5 cup Liquid egg whites

0.33 cup Non-fat plain Greek yogurt

1 oz Feta cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet, 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 are soft and the skins begin to blister.
4
While the tomatoes roast, whisk the eggs, liquid egg whites, sea salt, and black pepper together in a medium bowl.
5
Remove the skillet from the oven and carefully pour the egg mixture over the roasted tomatoes.
6
Spoon dollops of the Greek yogurt into the egg mixture and sprinkle the crumbled feta cheese evenly over the top.
7
Place the skillet back into the oven and bake for 10 minutes until the eggs are set and the feta is slightly softened.
8
Garnish with fresh oregano and enjoy warm.