Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 tsp extra virgin olive oil; 1 cup cherry tomatoes; 0.25 tsp dried oregano; 1 cup fresh spinach; 0.75 cup liquid egg whites; 3 large eggs; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 slice sprouted grain bread

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 in a bubbly sauce of roasted cherry tomatoes and savory feta cheese, served with a piece of toasted sprouted grain bread.

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NUTRITION

Protein

49.8g

Fat

27.5g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

1 tsp extra virgin olive oil

1 cup cherry tomatoes

0.25 tsp dried oregano

1 cup fresh spinach

0.75 cup liquid egg whites

3 large eggs

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sprouted grain bread

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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, toss the cherry tomatoes with olive oil and dried oregano.
3
Place the skillet in the oven and roast for 10 minutes until the tomato skins begin to burst and release their juices.
4
Remove the skillet from the oven and stir in the fresh spinach until it is just wilted from the residual heat.
5
Pour the liquid egg whites into the skillet, then carefully crack the three whole eggs on top, spacing them evenly.
6
Sprinkle the crumbled feta cheese, sea salt, and black pepper over the egg mixture.
7
Return the skillet to the oven and bake for 10 to 12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
8
While the eggs bake, toast the slice of sprouted grain bread until golden brown.
9
Remove the skillet from the oven and serve immediately alongside the toasted bread.