Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cherry tomatoes; 1 clove garlic; 1 tsp extra virgin olive oil; 0.5 cup liquid egg whites; 3 large eggs; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 1 tbsp fresh parsley

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

Sweet cherry tomatoes roasted with garlic until they blister, topped with protein-packed eggs and tangy feta for a savory, golden-baked breakfast.

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NUTRITION

Protein

50.4g

Fat

27.6g

Carbs

16.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 clove garlic

1 tsp extra virgin olive oil

0.5 cup liquid egg whites

3 large eggs

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 oz feta cheese

0.5 cup non-fat Greek yogurt

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil.
3
Roast the tomatoes in the oven for 10-12 minutes until they are soft and have started to blister.
4
Remove the skillet from the oven and carefully pour the liquid egg whites over the roasted tomatoes.
5
Crack the three whole eggs on top of the mixture, spacing them out evenly.
6
Sprinkle the sea salt, black pepper, dried oregano, and crumbled feta cheese over the eggs.
7
Return the skillet to the oven and bake for another 8-10 minutes, or until the egg whites are fully set but the yolks are still slightly runny.
8
Remove from the oven and let rest for one minute.
9
Serve immediately with a dollop of non-fat Greek yogurt on the side and a garnish of freshly chopped parsley.