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.

Baked Eggs with Roasted Tomatoes and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes and Feta

Oven-baked eggs and egg whites nestled in a bed of blistered cherry tomatoes and wilted spinach, topped with creamy melted feta and a dollop of cool Greek yogurt.

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NUTRITION

472kcal
Protein
52.2g
Fat
22.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 tsp extra virgin olive oil

1 cup fresh baby spinach

0.25 cup non-fat Greek yogurt

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 your oven to 400°F (200°C).

  • 2

    In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes and minced garlic with the extra virgin olive oil, sea salt, black pepper, and dried oregano.

  • 3

    Roast the tomatoes in the oven for 10 to 12 minutes until they are softened and just beginning to burst.

  • 4

    Remove the dish from the oven and stir in the fresh baby spinach, allowing the residual heat to wilt the leaves slightly.

  • 5

    Pour the liquid egg whites over the tomato and spinach mixture, then carefully crack the two whole eggs on top, keeping the yolks intact.

  • 6

    Sprinkle the crumbled feta cheese evenly over the eggs and vegetables.

  • 7

    Return the dish to the oven and bake for another 10 to 15 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.

  • 8

    Remove from the oven and finish with a dollop of non-fat Greek yogurt for added creaminess before serving.

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.

Baked Eggs with Roasted Tomatoes and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes and Feta

Oven-baked eggs and egg whites nestled in a bed of blistered cherry tomatoes and wilted spinach, topped with creamy melted feta and a dollop of cool Greek yogurt.

NUTRITION

472kcal
Protein
52.2g
Fat
22.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 tsp extra virgin olive oil

1 cup fresh baby spinach

0.25 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes and minced garlic with the extra virgin olive oil, sea salt, black pepper, and dried oregano.

  • 3

    Roast the tomatoes in the oven for 10 to 12 minutes until they are softened and just beginning to burst.

  • 4

    Remove the dish from the oven and stir in the fresh baby spinach, allowing the residual heat to wilt the leaves slightly.

  • 5

    Pour the liquid egg whites over the tomato and spinach mixture, then carefully crack the two whole eggs on top, keeping the yolks intact.

  • 6

    Sprinkle the crumbled feta cheese evenly over the eggs and vegetables.

  • 7

    Return the dish to the oven and bake for another 10 to 15 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.

  • 8

    Remove from the oven and finish with a dollop of non-fat Greek yogurt for added creaminess before serving.