Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 cup cherry tomatoes; 2 cup baby spinach; 1 oz feta cheese; 1 slice sprouted grain bread; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 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

Oven-baked eggs and egg whites nestled in a bed of blistered cherry tomatoes and wilted spinach, topped with tangy feta cheese for a savory finish.

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NUTRITION

Protein

50.9g

Fat

23.3g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

2 cup baby spinach

1 oz feta cheese

1 slice sprouted grain bread

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

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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, combine the cherry tomatoes, minced garlic, olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes for 10-12 minutes until they are blistered and have released some of their juices.
4
Remove the skillet from the oven and stir in the fresh baby spinach until it is slightly wilted from the residual heat.
5
Pour the liquid egg whites evenly over the vegetables, then carefully crack the two whole eggs on top, keeping the yolks intact.
6
Sprinkle the crumbled feta cheese over the egg mixture.
7
Return the skillet to the oven and bake for an additional 10-15 minutes, or until the whites are fully set and the yolks reach your desired level of doneness.
8
Toast the sprouted grain bread and serve immediately alongside the baked egg skillet.