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; 0.5 cup liquid egg whites; 1 cup cherry tomatoes; 1 cup fresh baby spinach; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup plain nonfat Greek yogurt; 1 tsp fresh parsley

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 and egg whites baked over blistered cherry tomatoes and wilted spinach, topped with tangy feta for a vibrant and savory morning skillet.

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NUTRITION

Protein

49.5g

Fat

26.2g

Carbs

13.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup plain nonfat Greek yogurt

1 tsp fresh parsley

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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 with olive oil, sea salt, and black pepper.
3
Roast the tomatoes for 10 minutes until they are blistered and have started to release their juices.
4
Remove the skillet from the oven and stir in the fresh baby spinach, allowing the residual heat to wilt the leaves slightly.
5
Pour the liquid egg whites over the vegetables, then carefully crack the three whole eggs on top, spacing them evenly.
6
Place the skillet back into the oven and bake for 8 to 12 minutes, or until the egg whites are fully set but the yolks are still soft.
7
Remove from the oven and immediately sprinkle with crumbled feta cheese and chopped fresh parsley.
8
Serve the baked eggs warm with a side of plain Greek yogurt for added creaminess.