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; 0.5 cup liquid egg whites; 1 cup cherry tomatoes; 1 cup baby spinach; 1 oz feta cheese; 0.25 cup non-fat Greek yogurt; 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 Roasted Tomatoes

Fresh eggs and whites baked in a vibrant nest of blistered cherry tomatoes and wilted spinach, topped with tangy feta and a creamy dollop of Greek yogurt.

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NUTRITION

Protein

50.1g

Fat

26.4g

Carbs

14.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 oz feta cheese

0.25 cup non-fat Greek yogurt

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 400°F (200°C).
2
In a small oven-safe cast iron skillet or ceramic baking dish, combine the cherry tomatoes, minced garlic, and extra virgin olive oil.
3
Roast the tomatoes for 10-12 minutes until they are blistered and beginning to burst.
4
Remove the skillet from the oven and add the baby spinach, stirring gently until the leaves are wilted from the residual heat.
5
Pour the liquid egg whites over the vegetable mixture, then carefully crack the three whole eggs on top, spacing them evenly.
6
Season the dish with sea salt, black pepper, and dried oregano, then sprinkle the crumbled feta cheese over the top.
7
Return the skillet to the oven and bake for another 10-12 minutes, or until the egg whites are fully opaque and set, but the yolks remain slightly soft.
8
Remove from the oven and finish with a cold dollop of non-fat Greek yogurt in the center before serving immediately.