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; 0.5 cup liquid egg whites; 1 cup cherry tomatoes; 1 cup fresh baby spinach; 1 tsp extra virgin olive oil; 0.25 cup plain non-fat Greek yogurt; 1 tbsp feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

Fresh cherry tomatoes and spinach roasted until soft, then baked with protein-rich eggs and creamy feta for a savory, bubbling finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.8g

Fat

23.3g

Carbs

13.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

1 tbsp feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and lightly coat a small oven-safe skillet or baking dish with a portion of the olive oil.
2
Add the cherry tomatoes to the dish, drizzle with the remaining oil and a pinch of salt, then roast for 10 minutes until the skins begin to blister.
3
Remove from the oven and stir in the fresh baby spinach, allowing the residual heat to wilt the greens.
4
In a separate bowl, whisk the eggs, liquid egg whites, garlic powder, and black pepper until the mixture is smooth and aerated.
5
Pour the egg mixture over the vegetables and sprinkle the crumbled feta cheese across the surface.
6
Bake for 12 to 15 minutes or until the eggs are fully set and the edges are slightly puffed.
7
Serve immediately with the plain Greek yogurt on the side for a cool, creamy contrast to the warm eggs.