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 spinach; 0.5 tbsp Extra virgin olive oil; 0.25 cup Non-fat Greek yogurt; 0.5 oz Feta cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh basil

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 in a skillet with blistered cherry tomatoes and wilted spinach for a vibrant, protein-packed morning meal.

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NUTRITION

Protein

47.5g

Fat

26.5g

Carbs

12.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Liquid egg whites

1 cup Cherry tomatoes

1 cup Fresh spinach

0.5 tbsp Extra virgin olive oil

0.25 cup Non-fat Greek yogurt

0.5 oz Feta cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh basil

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet, toss the cherry tomatoes with extra virgin olive oil, sea salt, and black pepper.
3
Roast the tomatoes in the oven for 10-12 minutes until they begin to burst and release their juices.
4
Remove the skillet from the oven and stir in the fresh spinach until it is slightly wilted from the heat.
5
Pour the liquid egg whites into the skillet, then carefully crack the whole eggs on top, spacing them evenly.
6
Return the skillet to the oven and bake for 8-10 minutes until the egg whites are set but the yolks remain slightly runny.
7
Remove from the oven and sprinkle with crumbled feta cheese and chopped fresh basil.
8
Serve immediately with a side of non-fat Greek yogurt for added creaminess and protein.