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; 0.75 cup Egg whites; 1 cup Cherry tomatoes; 1 cup Baby spinach; 1 oz Feta cheese; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp Fresh basil

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 eggs and whites baked over blistered cherry tomatoes and wilted spinach, topped with tangy feta for a savory, protein-packed start to your day.

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NUTRITION

Protein

44.5g

Fat

26.7g

Carbs

11.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.75 cup Egg whites

1 cup Cherry tomatoes

1 cup Baby spinach

1 oz Feta cheese

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh basil

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe skillet, toss the cherry tomatoes and baby spinach with olive oil and garlic powder.
3
Roast the vegetables for 10 minutes until the tomatoes are blistered and the spinach is wilted.
4
Pour the liquid egg whites over the roasted vegetable mixture.
5
Carefully crack the whole eggs on top of the whites, spacing them evenly.
6
Sprinkle the sea salt, black pepper, and crumbled feta cheese over the eggs.
7
Return the skillet to the oven and bake for 10 to 12 minutes until the whites are opaque and set.
8
Garnish with chopped fresh basil and serve immediately.