Name: Baked Eggs with Toasted Ciabatta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 0.25 cup plain non-fat Greek yogurt; 1 slice ciabatta bread; 1 cup baby spinach; 0.5 cup crushed tomatoes; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh parsley

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 Toasted Ciabatta

Oven-baked eggs nestled in a savory tomato and spinach base, served with a crisp, golden-brown toasted ciabatta slice for the perfect crunch.

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NUTRITION

Protein

45.6g

Fat

24.4g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.25 cup plain non-fat Greek yogurt

1 slice ciabatta bread

1 cup baby spinach

0.5 cup crushed tomatoes

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 375°F.
2
Heat olive oil in an oven-safe skillet over medium heat and sauté spinach until wilted.
3
Stir in crushed tomatoes, garlic powder, salt, and pepper; simmer for 2 minutes.
4
Pour liquid egg whites into the skillet, stirring gently to incorporate with the sauce.
5
Create three small wells and crack the whole eggs into them.
6
Bake for 10-12 minutes until the whites are opaque and the yolks are still slightly soft.
7
Toast the ciabatta slice until it reaches a satisfying golden-brown crunch.
8
Garnish with Greek yogurt and fresh parsley before serving with the toast.