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; 0.5 cup Egg whites; 1 cup Cherry tomatoes; 1 cup Baby spinach; 1 oz Feta cheese; 0.25 cup Plain non-fat Greek yogurt; 0.5 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp 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

Whole eggs and egg whites baked in a skillet with blistered cherry tomatoes and wilted baby spinach for a vibrant, protein-rich meal.

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NUTRITION

Protein

56.3g

Fat

33.1g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

0.5 cup Egg whites

1 cup Cherry tomatoes

1 cup Baby spinach

1 oz Feta cheese

0.25 cup Plain non-fat Greek yogurt

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe cast iron skillet, toss the cherry tomatoes with olive oil, sea salt, black pepper, and garlic powder.
3
Roast the tomatoes for 12 minutes until they are blistered and have released some of their juices.
4
Remove the skillet from the oven and stir in the baby spinach until it is just wilted from the residual heat.
5
Pour the liquid egg whites evenly over the roasted vegetables in the skillet.
6
Carefully crack the four whole eggs onto the surface of the mixture, spacing them out evenly.
7
Sprinkle the crumbled feta cheese over the top of the eggs and vegetables.
8
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain soft.
9
Top with a dollop of Greek yogurt and a sprinkle of freshly chopped parsley before serving hot.