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; 0.75 cup egg whites; 1 cup cherry tomatoes; 1 cup fresh spinach; 1 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 clove garlic

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 are roasted until bursting, then topped with protein-rich eggs and salty feta for a savory, bubbling breakfast skillet.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.4g

Fat

26.8g

Carbs

12.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 cup cherry tomatoes

1 cup fresh spinach

1 oz feta cheese

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, combine the cherry tomatoes and minced garlic with the olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomato mixture for 12 minutes until the skins begin to blister and the juices release.
4
Remove the skillet from the oven and stir in the fresh spinach until it begins to wilt from the heat.
5
Pour the liquid egg whites into the skillet around the tomatoes and spinach.
6
Carefully crack the three whole eggs on top of the mixture, spacing them evenly.
7
Sprinkle the crumbled feta cheese over the top of the eggs and vegetables.
8
Place the skillet back into the oven and bake for 8 to 10 minutes, or until the whites are fully opaque and the yolks are set to your preference.
9
Remove from the oven and let rest for one minute before serving directly from the skillet.