Name: Baked Eggs with Feta and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup egg whites; 1 oz feta cheese; 1 cup grape tomatoes; 1 cup baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 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 Feta and Tomatoes

Oven-baked eggs nestled in a vibrant bed of blistered tomatoes and wilted spinach, finished with a sprinkle of creamy feta cheese for a savory bite.

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NUTRITION

Protein

50.8g

Fat

35.5g

Carbs

12.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup egg whites

1 oz feta cheese

1 cup grape tomatoes

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

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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 minced garlic and halved grape tomatoes to the skillet, sautéing for about 3 minutes until the tomatoes begin to soften and blister.
4
Stir in the baby spinach and cook for 1 minute just until the leaves are wilted.
5
In a small bowl, whisk together the egg whites, sea salt, black pepper, and dried oregano.
6
Pour the egg white mixture evenly over the sautéed vegetables in the skillet.
7
Carefully crack the four whole eggs into the skillet, spacing them out so they sit on top of the vegetable and egg white base.
8
Sprinkle the crumbled feta cheese over the entire dish.
9
Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.