Baked Eggs with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes

Fresh cherry tomatoes and spinach roasted until blistered, then baked with protein-rich eggs and creamy feta for a savory, bubbling finish.

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NUTRITION

541kcal
Protein
58.7g
Fat
32.0g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 cup fresh baby spinach

3 large eggs

0.5 cup liquid egg whites

0.5 cup plain non-fat Greek yogurt

0.5 oz feta cheese

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil, sea salt, and black pepper.

  • 3

    Roast the tomatoes in the oven for 10-12 minutes until they are soft and beginning to burst.

  • 4

    Remove the skillet from the oven and stir in the fresh baby spinach, allowing the residual heat to wilt the leaves.

  • 5

    In a separate small bowl, whisk together the liquid egg whites and Greek yogurt until the mixture is smooth and combined.

  • 6

    Pour the yogurt and egg white mixture over the roasted vegetables in the skillet.

  • 7

    Carefully crack the three whole eggs on top of the mixture, spacing them out evenly.

  • 8

    Sprinkle the crumbled feta cheese and red pepper flakes over the top of the dish.

  • 9

    Return the skillet to the oven and bake for another 8-10 minutes, or until the egg whites are fully set but the yolks are still slightly jiggly.

  • 10

    Remove from the oven and let the dish rest for 2 minutes before serving warm.

Baked Eggs with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes

Fresh cherry tomatoes and spinach roasted until blistered, then baked with protein-rich eggs and creamy feta for a savory, bubbling finish.

NUTRITION

541kcal
Protein
58.7g
Fat
32.0g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 cup fresh baby spinach

3 large eggs

0.5 cup liquid egg whites

0.5 cup plain non-fat Greek yogurt

0.5 oz feta cheese

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil, sea salt, and black pepper.

  • 3

    Roast the tomatoes in the oven for 10-12 minutes until they are soft and beginning to burst.

  • 4

    Remove the skillet from the oven and stir in the fresh baby spinach, allowing the residual heat to wilt the leaves.

  • 5

    In a separate small bowl, whisk together the liquid egg whites and Greek yogurt until the mixture is smooth and combined.

  • 6

    Pour the yogurt and egg white mixture over the roasted vegetables in the skillet.

  • 7

    Carefully crack the three whole eggs on top of the mixture, spacing them out evenly.

  • 8

    Sprinkle the crumbled feta cheese and red pepper flakes over the top of the dish.

  • 9

    Return the skillet to the oven and bake for another 8-10 minutes, or until the egg whites are fully set but the yolks are still slightly jiggly.

  • 10

    Remove from the oven and let the dish rest for 2 minutes before serving warm.