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; 1 cup liquid egg whites; 1 cup cherry tomatoes; 2 cups baby spinach; 1 oz feta cheese; 1 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh oregano

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

Oven-baked eggs and egg whites nestled in a bed of blistered cherry tomatoes and wilted spinach, topped with tangy feta for a savory, satisfying start to your day.

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NUTRITION

Protein

53.1g

Fat

27.4g

Carbs

14.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

2 cups baby spinach

1 oz feta cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil.
3
Roast the tomatoes in the oven for 10 minutes until they are blistered and beginning to burst.
4
Remove the skillet from the oven and stir in the baby spinach until it is slightly wilted from the residual heat.
5
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined.
6
Pour the egg mixture over the roasted vegetables in the skillet and sprinkle the crumbled feta cheese evenly across the top.
7
Return the skillet to the oven and bake for 12-15 minutes, or until the eggs are completely set and the edges are lightly golden.
8
Garnish with fresh oregano and serve immediately while hot.