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; 0.25 tsp extra virgin olive oil; 0.5 oz feta cheese; 1 slice sprouted grain bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 clove garlic; 1 tbsp fresh parsley

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

Large eggs and whites baked in a skillet with blistered cherry tomatoes and fragrant oregano, topped with salty feta for a vibrant, savory finish.

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NUTRITION

Protein

40.2g

Fat

23.1g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

0.25 tsp extra virgin olive oil

0.5 oz feta cheese

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F.
2
In a medium oven-safe skillet, toss the cherry tomatoes and minced garlic with the extra virgin olive oil.
3
Roast the tomatoes in the oven for 10 to 12 minutes until they are softened and starting to burst.
4
While the tomatoes roast, whisk together the liquid egg whites, sea salt, black pepper, and dried oregano in a small bowl.
5
Remove the skillet from the oven and pour the egg white mixture over the roasted tomatoes.
6
Carefully crack the four whole eggs onto the surface of the egg white mixture, spacing them evenly around the skillet.
7
Return the skillet to the oven and bake for 8 to 10 minutes, or until the whites are fully set and the yolks are cooked to your desired level of runniness.
8
Garnish the dish with crumbled feta cheese and fresh parsley, and serve immediately with a toasted slice of sprouted grain bread.