Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup plain non-fat Greek yogurt; 0.5 oz feta cheese; 1 cup cherry tomatoes; 1 cup fresh spinach; 0.25 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 clove garlic

Baked Eggs with Roasted Tomatoes and Feta

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 and Feta

Fresh cherry tomatoes and spinach roasted until bursting, topped with protein-rich eggs and tangy feta for a savory, golden-baked breakfast skillet.

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NUTRITION

Protein

48.3g

Fat

16.1g

Carbs

17.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup plain non-fat Greek yogurt

0.5 oz feta cheese

1 cup cherry tomatoes

1 cup fresh spinach

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F.
2
Mince the garlic clove.
3
In a small oven-safe skillet, toss cherry tomatoes and minced garlic with olive oil.
4
Roast for 10 minutes until tomatoes are soft and starting to blister.
5
Stir in the fresh spinach until wilted from the heat.
6
Spread the Greek yogurt in small dollops between the roasted vegetables.
7
Crack the eggs carefully over the mixture.
8
Crumble the feta cheese on top and season with sea salt, black pepper, and dried oregano.
9
Bake for 8-12 minutes until egg whites are set but yolks remain slightly runny.
10
Serve immediately while warm.