Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 1 cup plain non-fat Greek yogurt; 1 cup cherry tomatoes; 2 cups baby spinach; 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

Farm-fresh eggs baked over a bed of blistered cherry tomatoes and wilted spinach, served with a dollop of creamy Greek yogurt for a velvety finish.

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NUTRITION

Protein

56.0g

Fat

28.4g

Carbs

20.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 cup plain non-fat Greek yogurt

1 cup cherry tomatoes

2 cups baby spinach

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, combine the halved cherry tomatoes and minced garlic with the olive oil, sea salt, black pepper, and dried oregano.
3
Roast the tomatoes in the oven for 12 minutes until they are soft and have slightly charred skins.
4
Remove the skillet from the oven and stir in the baby spinach until it is just wilted from the residual heat.
5
Using a spoon, create four small wells in the vegetable mixture and carefully crack one egg into each well.
6
Place the skillet back into the oven and bake for 8 to 10 minutes until the egg whites are opaque and set, but the yolks remain golden and runny.
7
Serve the baked eggs immediately with a side of plain Greek yogurt for a high-protein, creamy accompaniment.