YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Cherry tomatoes and eggs are oven-baked until the yolks are velvety and the tomatoes burst with sweetness, served over a creamy, protein-packed Greek yogurt base.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 cup cherry tomatoes
0.5 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh oregano
PREPARATION
Preheat oven to 400°F.
Place cherry tomatoes in a small oven-safe skillet or baking dish.
Drizzle with olive oil and sprinkle with sea salt and black pepper.
Roast for 10 minutes until the skins begin to blister and soften.
In a small bowl, whisk the liquid egg whites into the Greek yogurt until smooth.
Spread the yogurt mixture into the bottom of the dish around the tomatoes.
Crack the 3 whole eggs into the dish, spacing them evenly.
Bake for another 8-10 minutes until the whites are set but the yolks remain runny.
Remove from oven and garnish with crumbled feta and fresh oregano.