Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup cherry tomatoes; 1 cup baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 0.75 cup liquid egg whites; 2 large eggs; 1 oz feta cheese; 1 slice sprouted grain bread

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 and spinach roasted until blistered and tender, then topped with protein-rich eggs and salty feta cheese for a vibrant, savory breakfast.

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NUTRITION

Protein

45.0g

Fat

23.4g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cup cherry tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.75 cup liquid egg whites

2 large eggs

1 oz feta cheese

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 ramekin, toss the cherry tomatoes and baby spinach with extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Roast the vegetables for 10-12 minutes until the tomatoes are blistered and the spinach is wilted.
4
Remove the skillet from the oven and pour the liquid egg whites evenly over the roasted vegetable base.
5
Carefully crack the two whole eggs on top of the egg whites, keeping the yolks intact, and sprinkle with the crumbled feta cheese.
6
Return the skillet to the oven and bake for another 8-10 minutes, or until the egg whites are fully set but the yolks are still slightly runny.
7
Toast the sprouted grain bread until golden and serve immediately alongside the hot baked eggs.