Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cherry tomatoes; 0.5 tbsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup fresh baby spinach; 3 large eggs; 0.75 cup liquid egg whites; 1 oz feta cheese; 1 slice sourdough bread

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

Vibrant cherry tomatoes roasted until bursting, then baked with protein-rich eggs and salty feta for a savory, golden-crusted skillet meal.

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NUTRITION

Protein

49.1g

Fat

31.0g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

3 large eggs

0.75 cup liquid egg whites

1 oz feta cheese

1 slice sourdough bread

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe cast iron skillet, toss the cherry tomatoes with olive oil, minced garlic, sea salt, and black pepper.
3
Roast the tomatoes in the oven for 10-12 minutes until they are softened and beginning to burst.
4
Remove the skillet from the oven and stir in the fresh baby spinach until it begins to wilt from the residual heat.
5
Pour the liquid egg whites into the skillet, then carefully crack the three whole eggs on top, spacing them evenly.
6
Sprinkle the crumbled feta cheese over the egg mixture.
7
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
8
While the eggs bake, toast the sourdough bread slice.
9
Remove the skillet from the oven and serve immediately with the toasted sourdough for dipping.