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; 1 cup egg whites; 1 cup cherry tomatoes; 1 tsp olive oil; 1 cup baby spinach; 1 tbsp feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh basil

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

Roasted cherry tomatoes and spinach are baked with protein-rich eggs and egg whites for a savory, bubbly dish.

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NUTRITION

Protein

50.5g

Fat

24.7g

Carbs

11.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

1 cup cherry tomatoes

1 tsp olive oil

1 cup baby spinach

1 tbsp feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh basil

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Place cherry tomatoes in a small oven-safe skillet or baking dish, drizzle with olive oil, and roast for 10 minutes until they begin to burst.
3
Remove the skillet from the oven and stir in the baby spinach until it begins to wilt from the heat.
4
Pour the egg whites into the skillet, then carefully crack the whole eggs on top, spacing them evenly.
5
Sprinkle with sea salt and black pepper.
6
Return the skillet to the oven and bake for 8-12 minutes, or until the whites are set but the yolks remain slightly runny.
7
Remove from the oven, garnish with crumbled feta cheese and fresh basil, and serve immediately.