Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup egg whites; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.5 cup non-fat greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh oregano; 1 clove garlic

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

Farm-fresh eggs and egg whites baked over blistered cherry tomatoes and fragrant garlic, topped with a sprinkle of salty feta for a creamy finish.

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NUTRITION

Protein

49.6g

Fat

28.2g

Carbs

16.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 oz feta cheese

0.5 cup non-fat greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Mince the garlic and halve the cherry tomatoes.
3
In a small oven-safe skillet or ceramic ramekin, toss the cherry tomatoes and garlic with the olive oil.
4
Roast the tomatoes in the oven for 10-12 minutes until they begin to blister and release their juices.
5
While the tomatoes roast, whisk together the 3 whole eggs and 0.5 cup egg whites in a bowl with sea salt and black pepper.
6
Remove the skillet from the oven and carefully pour the egg mixture over the roasted tomatoes.
7
Sprinkle the crumbled feta cheese and fresh oregano over the top.
8
Return the skillet to the oven and bake for another 8-10 minutes, or until the eggs are just set but still tender.
9
Serve immediately with the Greek yogurt on the side to stir in for added creaminess.