YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes
Oven-roasted cherry tomatoes and spinach baked with protein-rich eggs and a dollop of creamy Greek yogurt for a savory, velvety finish.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
1 cup cherry tomatoes
1 cup baby spinach
0.25 tbsp olive oil
0.13 cup Greek yogurt
0.5 tbsp feta cheese
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp red pepper flakes
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe skillet or ramekin, toss cherry tomatoes and minced garlic with olive oil, sea salt, and black pepper.
Roast the tomatoes for 10-12 minutes until they begin to burst and release their juices.
Remove the skillet from the oven and stir in the fresh baby spinach until slightly wilted.
In a small bowl, whisk together the liquid egg whites and Greek yogurt until smooth, then pour the mixture over the vegetables.
Crack the 4 whole eggs gently onto the top of the mixture, spacing them evenly across the skillet.
Sprinkle with crumbled feta cheese and red pepper flakes.
Return to the oven and bake for 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny.
Serve immediately while warm.