Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 1 tsp extra virgin olive oil; 1 slice sourdough bread; 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

Farm-fresh eggs and liquid whites baked in a skillet with blistered cherry tomatoes and tangy feta cheese for a savory, golden-brown finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.7g

Fat

23.3g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 tsp extra virgin olive oil

1 slice sourdough bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400 degrees Fahrenheit.
2
In a small oven-safe skillet, toss the cherry tomatoes and minced garlic with olive oil, sea salt, and black pepper.
3
Roast the tomatoes for 10 minutes until they become blistered and soft.
4
Remove the skillet from the oven and pour in the liquid egg whites, then carefully crack the whole eggs on top.
5
Sprinkle the dried oregano and crumbled feta cheese evenly over the eggs.
6
Return the skillet to the oven and bake for 8 to 12 minutes until the whites are set but the yolks remain jammy.
7
Serve immediately with a slice of toasted sourdough bread for dipping.