Name: Baked Eggs with Sliced Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.75 cup liquid egg whites; 1 cup fresh baby spinach; 0.5 cup cherry tomatoes; 0.5 whole avocado; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes

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 Sliced Avocado

Oven-baked eggs and egg whites nestled on a bed of wilted spinach and juicy tomatoes, topped with buttery avocado slices for a creamy finish.

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NUTRITION

Protein

51.9g

Fat

35.8g

Carbs

14.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.75 cup liquid egg whites

1 cup fresh baby spinach

0.5 cup cherry tomatoes

0.5 whole avocado

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease two oven-safe ramekins with the extra virgin olive oil.
2
Divide the fresh baby spinach and halved cherry tomatoes between the two ramekins, pressing them down to create a base.
3
Pour the liquid egg whites evenly over the vegetables in both ramekins.
4
Carefully crack two large eggs into each ramekin on top of the egg whites and vegetables, keeping the yolks intact.
5
Season the eggs with the sea salt, black pepper, and red pepper flakes.
6
Place the ramekins on a baking sheet and bake for 15 to 18 minutes, or until the egg whites are fully set and the yolks reach your desired consistency.
7
Remove the ramekins from the oven and top each with the freshly sliced avocado before serving warm serving.