Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 2 oz chicken sausage; 1 oz feta cheese; 1 tsp extra virgin olive oil; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil

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

Skillet-baked eggs and egg whites nestled among blistered cherry tomatoes and savory chicken sausage for a vibrant meal that feels both light and hearty.

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NUTRITION

Protein

50.2g

Fat

30.5g

Carbs

13.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

2 oz chicken sausage

1 oz feta cheese

1 tsp extra virgin olive oil

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the extra virgin olive oil in a small oven-safe skillet over medium heat.
3
Add the cherry tomatoes and sliced chicken sausage, sautéing for 5 minutes until the tomatoes are blistered and the sausage is lightly browned.
4
Stir in the baby spinach until just wilted, then spread the mixture evenly across the bottom of the skillet.
5
In a small bowl, whisk the liquid egg whites with sea salt and black pepper, then pour them over the vegetables.
6
Carefully crack the two whole eggs on top of the egg white mixture, keeping the yolks intact.
7
Sprinkle the crumbled feta cheese around the eggs.
8
Transfer the skillet to the oven and bake for 10-12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
9
Garnish with fresh basil before serving directly from the skillet.