YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Cherry tomatoes and spinach roasted until blistered, then baked with protein-packed eggs and tangy feta for a savory, golden-brown finish.
INGREDIENTS
1 cup cherry tomatoes
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 cup baby spinach
4 large eggs
0.5 cup liquid egg whites
1 oz feta cheese
1 tbsp fresh basil
PREPARATION
Preheat your oven to 400°F (200°C).
Place the cherry tomatoes in a small oven-safe skillet or ceramic baking dish.
Drizzle with olive oil and sprinkle with sea salt and black pepper, tossing to coat the tomatoes evenly.
Roast the tomatoes for 10 minutes until they are soft and the skins begin to burst.
Remove the dish from the oven and add the baby spinach, stirring gently until it wilts into the warm tomatoes.
In a separate bowl, whisk together the whole eggs and liquid egg whites until the mixture is well combined.
Pour the egg mixture over the roasted vegetables and sprinkle the crumbled feta cheese evenly across the top.
Return the dish to the oven and bake for 12 to 15 minutes, or until the eggs are fully set and the edges are slightly puffed.
Remove from the oven, garnish with fresh torn basil, and serve immediately.