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; 0.5 cup low-fat cottage cheese; 1 cup cherry tomatoes; 1 cup fresh baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh basil leaves

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

Wholesome eggs baked until set in a vibrant bed of blistered cherry tomatoes and wilted spinach for a savory and comforting meal.

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NUTRITION

Protein

48.4g

Fat

21g

Carbs

14.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 cup cherry tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh basil leaves

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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, and black pepper.
3
Roast the tomatoes for 10-12 minutes until they begin to burst and release their juices.
4
While the tomatoes roast, whisk together the eggs, liquid egg whites, cottage cheese, and garlic powder in a bowl until well combined.
5
Remove the skillet from the oven, add the fresh baby spinach, and stir until slightly wilted from the heat.
6
Pour the egg mixture over the roasted vegetables.
7
Return the skillet to the oven and bake for 12-15 minutes, or until the eggs are just set and no longer jiggly in the center.
8
Garnish with fresh basil leaves before serving.