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; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 1 tsp extra virgin olive oil; 1 slice sprouted grain bread; 1 cup fresh baby spinach; 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

Oven-baked eggs and egg whites nestled in a bed of blistered cherry tomatoes and wilted spinach, topped with tangy feta cheese for a savory and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.6g

Fat

22.6g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 tsp extra virgin olive oil

1 slice sprouted grain bread

1 cup fresh baby spinach

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 the oven to 400°F (200°C).
2
In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes, minced garlic, extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomato mixture for 10-12 minutes until the tomatoes begin to burst and release their sweet juices.
4
Remove the dish from the oven and carefully stir in the fresh baby spinach until it is just wilted from the residual heat.
5
Create two small wells in the tomato and spinach mixture; pour the liquid egg whites into the dish, then crack the whole eggs into the prepared wells.
6
Sprinkle the crumbled feta cheese evenly over the top of the eggs and vegetables.
7
Return the dish to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly soft.
8
Toast the sprouted grain bread and serve alongside the hot baked eggs.