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 Egg whites; 1 cup Cherry tomatoes; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 1 oz Feta cheese; 0.5 cup Non-fat Greek yogurt; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano

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

Oven-baked eggs nestled in a bed of blistered cherry tomatoes and wilted spinach, finished with a dollop of cool Greek yogurt and salty feta cheese.

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NUTRITION

Protein

51.3g

Fat

26.4g

Carbs

16.8g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Egg whites

1 cup Cherry tomatoes

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 oz Feta cheese

0.5 cup Non-fat Greek yogurt

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil, sea salt, black pepper, and dried oregano.
3
Place the dish in the oven and roast for 10 to 12 minutes until the tomatoes are blistered and have released their juices.
4
Remove the dish from the oven and stir in the baby spinach until it is just wilted from the heat of the tomatoes.
5
Pour the liquid egg whites into the dish, then carefully crack the whole eggs on top of the tomato and spinach mixture.
6
Return the dish to the oven and bake for another 8 to 10 minutes until the egg whites are opaque and set, but the yolks remain slightly soft.
7
Remove from the oven and finish by topping with the crumbled feta cheese and a dollop of cool non-fat Greek yogurt before serving.