Name: Baked Eggs with Roasted Tomatoes and Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 cup cherry tomatoes; 1 cup baby spinach; 1 tsp extra virgin olive oil; 1 slice sprouted grain bread; 1 tbsp crumbled feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Baked Eggs with Roasted Tomatoes and Toast

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 and Toast

Fresh cherry tomatoes and spinach are oven-roasted until bursting and tender, then topped with protein-rich eggs and served with a slice of crisp sprouted grain toast.

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NUTRITION

Protein

48.2g

Fat

20.9g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

1 slice sprouted grain bread

1 tbsp crumbled feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or ramekin, toss the cherry tomatoes with olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes for 10-12 minutes until they begin to blister and release their juices.
4
Remove the skillet from the oven and stir in the baby spinach until slightly wilted from the residual heat.
5
Pour the liquid egg whites over the vegetables, then carefully crack the two whole eggs on top.
6
Sprinkle with crumbled feta cheese and return the skillet to the oven for 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny.
7
While the eggs bake, toast the sprouted grain bread until golden and crisp.
8
Serve the baked eggs immediately with the toast on the side for dipping into the warm yolks.