Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup liquid egg whites; 1.5 cups cherry tomatoes; 0.5 tbsp extra virgin olive oil; 2 cups fresh baby spinach; 0.5 oz crumbled feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried 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

Fresh cherry tomatoes and garlic roasted until bursting, then baked with protein-rich eggs and spinach for a savory and bubbling morning skillet.

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NUTRITION

Protein

49.6g

Fat

34.6g

Carbs

17.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

1.5 cups cherry tomatoes

0.5 tbsp extra virgin olive oil

2 cups fresh baby spinach

0.5 oz crumbled feta cheese

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, toss the cherry tomatoes and minced garlic with the extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Place the skillet in the oven and roast for 10 to 12 minutes until the tomatoes are blistered and have released their juices.
4
Remove the skillet from the oven and stir in the fresh baby spinach until it is just wilted from the residual heat.
5
Pour the liquid egg whites evenly over the roasted vegetables.
6
Carefully crack the four whole eggs on top of the mixture, spacing them out evenly across the skillet.
7
Sprinkle the crumbled feta cheese in the spaces around the eggs.
8
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
9
Let the dish rest for one minute before serving directly from the skillet.