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; 1 cup egg whites; 1 cup cherry tomatoes; 1 tsp extra virgin olive oil; 2 cups baby spinach; 1 clove garlic; 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

Sautéed spinach and blistered cherry tomatoes provide a vibrant base for eggs baked to a silky perfection in a cast-iron skillet.

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NUTRITION

Protein

45.1g

Fat

17.5g

Carbs

13.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup egg whites

1 cup cherry tomatoes

1 tsp extra virgin olive oil

2 cups baby spinach

1 clove garlic

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
In a small oven-safe cast-iron skillet, heat the extra virgin olive oil over medium heat.
3
Add the minced garlic and cherry tomatoes to the skillet, sautéing for 3-4 minutes until the tomatoes begin to burst and release their juices.
4
Add the baby spinach to the skillet and stir until just wilted, about 1 minute.
5
Pour the liquid egg whites evenly over the vegetable mixture.
6
Carefully crack the four whole eggs on top of the whites, spacing them out evenly.
7
Season the top of the eggs with sea salt and black pepper.
8
Transfer the skillet to the oven and bake for 10-12 minutes, or until the whites are fully set but the yolks are still slightly soft.
9
Remove from the oven and garnish with freshly chopped basil before serving warm.