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

Savory eggs baked in a vibrant nest of blistered cherry tomatoes and wilted spinach, topped with tangy feta for a creamy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

514kcal
Protein
52.1g
Fat
27g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Liquid egg whites

1 cup Cherry tomatoes

2 cup Fresh spinach

1 oz Feta cheese

0.5 cup Non-fat Greek yogurt

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small oven-safe cast iron skillet or baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil.

  • 3

    Roast the tomatoes in the oven for 10 to 12 minutes until they are soft and the skins begin to blister and release their juices.

  • 4

    Remove the skillet from the oven and stir in the fresh spinach, allowing the residual heat to wilt the leaves slightly.

  • 5

    Pour the liquid egg whites into the bottom of the skillet around the vegetables, then create three small wells in the mixture and carefully crack one whole egg into each well.

  • 6

    Season the top evenly with sea salt, black pepper, and dried oregano.

  • 7

    Return the skillet to the oven and bake for 8 to 12 minutes, or until the egg whites are fully opaque and the yolks are cooked to your desired level of firmness.

  • 8

    Garnish the dish with crumbled feta cheese and serve immediately with a side of non-fat Greek yogurt for added creaminess and protein.

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

Savory eggs baked in a vibrant nest of blistered cherry tomatoes and wilted spinach, topped with tangy feta for a creamy finish.

NUTRITION

514kcal
Protein
52.1g
Fat
27g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Liquid egg whites

1 cup Cherry tomatoes

2 cup Fresh spinach

1 oz Feta cheese

0.5 cup Non-fat Greek yogurt

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    In a small oven-safe cast iron skillet or baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil.

  • 3

    Roast the tomatoes in the oven for 10 to 12 minutes until they are soft and the skins begin to blister and release their juices.

  • 4

    Remove the skillet from the oven and stir in the fresh spinach, allowing the residual heat to wilt the leaves slightly.

  • 5

    Pour the liquid egg whites into the bottom of the skillet around the vegetables, then create three small wells in the mixture and carefully crack one whole egg into each well.

  • 6

    Season the top evenly with sea salt, black pepper, and dried oregano.

  • 7

    Return the skillet to the oven and bake for 8 to 12 minutes, or until the egg whites are fully opaque and the yolks are cooked to your desired level of firmness.

  • 8

    Garnish the dish with crumbled feta cheese and serve immediately with a side of non-fat Greek yogurt for added creaminess and protein.