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 liquid egg whites; 1 cup cherry tomatoes; 1 cup fresh spinach; 1 oz feta cheese; 1 tsp extra virgin olive oil; 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 spinach roasted until blistered, then baked with protein-rich eggs and salty feta for a vibrant, savory breakfast.

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NUTRITION

Protein

45.2g

Fat

27.6g

Carbs

12.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 cup fresh spinach

1 oz feta cheese

1 tsp extra virgin olive oil

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 (204°C).
2
Mince the garlic clove finely.
3
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil.
4
Place the skillet in the oven and roast for 10 minutes until the tomatoes begin to blister and release their juices.
5
Remove the skillet from the oven and stir in the fresh spinach until it is just wilted from the residual heat.
6
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and dried oregano until well combined.
7
Pour the egg mixture over the roasted vegetables in the skillet.
8
Crumble the feta cheese evenly over the top of the eggs.
9
Return the skillet to the oven and bake for 12 to 15 minutes, or until the eggs are fully set and the top is lightly golden.
10
Allow to cool for 2 minutes before serving directly from the skillet.