Baked Eggs with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes

Fresh cherry tomatoes roasted until bursting and juicy, then baked with protein-rich eggs and tangy feta for a vibrant, savory start to your day.

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NUTRITION

492kcal
Protein
49.5g
Fat
27g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 oz feta cheese

0.5 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

1 clove garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes and minced garlic with olive oil, sea salt, and black pepper.

  • 3

    Roast the tomatoes in the oven for 10-12 minutes until they are softened and just beginning to burst.

  • 4

    Carefully remove the skillet from the oven and pour the liquid egg whites into the dish, swirling slightly to incorporate with the tomato juices.

  • 5

    Crack the three whole eggs directly onto the tomato and egg white mixture, spacing them out evenly.

  • 6

    Sprinkle the crumbled feta cheese and fresh oregano over the top of the eggs.

  • 7

    Return the skillet to the oven and bake for another 8-10 minutes, or until the egg whites are fully opaque and set but the yolks remain slightly jammy.

  • 8

    Remove from the oven and serve immediately with a dollop of non-fat Greek yogurt on the side for added creaminess.

Baked Eggs with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes

Fresh cherry tomatoes roasted until bursting and juicy, then baked with protein-rich eggs and tangy feta for a vibrant, savory start to your day.

NUTRITION

492kcal
Protein
49.5g
Fat
27g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 oz feta cheese

0.5 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

1 clove garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe skillet or ceramic baking dish, combine the cherry tomatoes and minced garlic with olive oil, sea salt, and black pepper.

  • 3

    Roast the tomatoes in the oven for 10-12 minutes until they are softened and just beginning to burst.

  • 4

    Carefully remove the skillet from the oven and pour the liquid egg whites into the dish, swirling slightly to incorporate with the tomato juices.

  • 5

    Crack the three whole eggs directly onto the tomato and egg white mixture, spacing them out evenly.

  • 6

    Sprinkle the crumbled feta cheese and fresh oregano over the top of the eggs.

  • 7

    Return the skillet to the oven and bake for another 8-10 minutes, or until the egg whites are fully opaque and set but the yolks remain slightly jammy.

  • 8

    Remove from the oven and serve immediately with a dollop of non-fat Greek yogurt on the side for added creaminess.