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

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

Fresh eggs and egg whites baked in a savory nest of blistered cherry tomatoes and wilted spinach, topped with tangy crumbled feta for a creamy finish.

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NUTRITION

Protein

45.2g

Fat

27.4g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

2 cups fresh baby spinach

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Halve the cherry tomatoes and mince the garlic clove finely.
3
In a small oven-safe skillet or 8-inch baking dish, toss the cherry tomatoes and garlic with the extra virgin olive oil, sea salt, black pepper, and dried oregano.
4
Place the skillet in the oven and roast for 10 minutes until the tomatoes begin to burst and release their juices.
5
Remove the skillet from the oven and stir in the fresh baby spinach, allowing the residual heat to wilt the leaves.
6
Pour the liquid egg whites evenly over the roasted vegetable mixture.
7
Carefully crack the three whole eggs on top of the mixture, spacing them out so they do not touch.
8
Sprinkle the crumbled feta cheese over the top of the eggs and vegetables.
9
Return the skillet to the oven and bake for 10 to 12 minutes, or until the egg whites are fully opaque and set but the yolks are still slightly soft.
10
Remove from the oven and serve immediately while the dish is warm and fragrant.