YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Fresh cherry tomatoes and spinach are oven-roasted until blistered and tender, then baked with protein-rich eggs and salty feta for a vibrant, savory start to your day.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 cup cherry tomatoes
1 cup baby spinach
1 oz feta cheese
1 tsp extra virgin olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh basil
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil.
Roast the tomatoes in the oven for 10 minutes until they begin to burst and release their juices.
Remove the skillet from the oven and stir in the baby spinach until it is slightly wilted from the residual heat.
In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.
Pour the egg mixture over the roasted vegetables in the skillet.
Sprinkle the crumbled feta cheese, sea salt, and black pepper evenly across the top of the eggs.
Return the skillet to the oven and bake for 12-15 minutes, or until the eggs are fully set and slightly puffy.
Garnish with fresh torn basil leaves and serve immediately.