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 and spinach roasted until blistered and tender, then baked with protein-rich eggs and salty feta for a vibrant, savory breakfast.

Try 7 days free, then $12.99 / mo.

NUTRITION

493kcal
Protein
45.5g
Fat
29.1g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 cup fresh spinach

1 oz feta cheese

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small oven-safe skillet, combine the cherry tomatoes, minced garlic, olive oil, sea salt, black pepper, and dried oregano.

  • 3

    Roast the tomato mixture for 10 minutes until the skins begin to burst and release their juices.

  • 4

    Remove the skillet from the oven and stir in the fresh spinach until it is just wilted.

  • 5

    Pour the liquid egg whites over the roasted vegetables.

  • 6

    Carefully crack the three whole eggs on top of the mixture, spacing them evenly.

  • 7

    Sprinkle the crumbled feta cheese over the top.

  • 8

    Return the skillet to the oven and bake for an additional 12 minutes until the egg whites are fully set and the yolks are cooked to your preference.

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 and spinach roasted until blistered and tender, then baked with protein-rich eggs and salty feta for a vibrant, savory breakfast.

NUTRITION

493kcal
Protein
45.5g
Fat
29.1g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 cup fresh spinach

1 oz feta cheese

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

  • 1

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

  • 2

    In a small oven-safe skillet, combine the cherry tomatoes, minced garlic, olive oil, sea salt, black pepper, and dried oregano.

  • 3

    Roast the tomato mixture for 10 minutes until the skins begin to burst and release their juices.

  • 4

    Remove the skillet from the oven and stir in the fresh spinach until it is just wilted.

  • 5

    Pour the liquid egg whites over the roasted vegetables.

  • 6

    Carefully crack the three whole eggs on top of the mixture, spacing them evenly.

  • 7

    Sprinkle the crumbled feta cheese over the top.

  • 8

    Return the skillet to the oven and bake for an additional 12 minutes until the egg whites are fully set and the yolks are cooked to your preference.