Name: Baked Eggs with Roasted Tomatoes and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 1.5 oz feta cheese; 1 tsp extra virgin olive oil; 2 tbsp fresh basil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

Oven-baked eggs nestled in a bed of blistered cherry tomatoes and creamy melted feta, finished with a bright sprinkle of fresh basil.

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NUTRITION

Protein

46.9g

Fat

29.5g

Carbs

12.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1.5 oz feta cheese

1 tsp extra virgin olive oil

2 tbsp fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes with extra virgin olive oil, garlic powder, sea salt, and black pepper until evenly coated.
3
Roast the tomatoes for 12 minutes until they are blistered and have released their fragrant juices.
4
Remove the dish from the oven and carefully pour the liquid egg whites around the tomatoes, then sprinkle the crumbled feta cheese evenly over the top.
5
Crack the three whole eggs onto the surface of the mixture, spacing them out evenly to ensure they cook uniformly.
6
Return the dish to the oven and bake for 8 to 10 minutes, or until the egg whites are fully opaque and the yolks are cooked to your desired level of runniness.
7
Remove from the oven and garnish with freshly chopped basil before serving warm.