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

Savory eggs and whites baked in a bubbly nest of blistered cherry tomatoes, wilted spinach, and tangy feta cheese for a vibrant and protein-packed start.

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NUTRITION

Protein

49.9g

Fat

28.6g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 cup cherry tomatoes

1 cup fresh spinach

1 oz feta cheese

0.5 tbsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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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 olive oil, sea salt, and black pepper.
3
Roast the tomatoes in the oven for 10-12 minutes until they are blistered and have released their juices.
4
Remove the skillet from the oven and stir in the fresh spinach until it is just wilted from the residual heat.
5
Pour the liquid egg whites into the skillet, then carefully crack the 3 whole eggs on top of the tomato and spinach mixture.
6
Sprinkle the crumbled feta cheese and dried oregano evenly over the eggs.
7
Return the skillet to the oven and bake for 8-10 minutes, or until the whites are fully set but the yolks are still slightly runny.
8
Remove from the oven and serve immediately with a dollop of Greek yogurt on top for added creaminess.