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; 0.75 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 cup fresh baby spinach; 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

Fresh cherry tomatoes and garlic roasted until bursting, then baked with protein-rich eggs and tangy feta for a vibrant, savory breakfast skillet.

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NUTRITION

Protein

45.6g

Fat

26.8g

Carbs

12.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 cup fresh baby spinach

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Mince the garlic clove and place it in a small oven-safe skillet with the cherry tomatoes and extra virgin olive oil.
3
Season the tomatoes with sea salt and black pepper, then roast in the oven for 12 minutes until they are blistered and juicy.
4
Remove the skillet from the oven and stir in the fresh baby spinach until it is just wilted.
5
Pour the liquid egg whites into the skillet around the tomatoes, then carefully crack the whole eggs on top.
6
Sprinkle the dried oregano and crumbled feta cheese over the egg mixture.
7
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 golden and jammy.
8
Remove from the oven and serve immediately while warm.