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; 1 cup egg whites; 1 cup cherry tomatoes; 1 cup baby spinach; 0.5 tbsp extra virgin olive oil; 0.5 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh 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

Fresh eggs and egg whites baked in a skillet with blistered cherry tomatoes and wilted spinach for a vibrant, savory start to your day.

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NUTRITION

Protein

50.2g

Fat

27.9g

Carbs

11.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

1 cup cherry tomatoes

1 cup baby spinach

0.5 tbsp extra virgin olive oil

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

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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 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 baby spinach until it wilts slightly from the residual heat.
5
In a separate bowl, whisk together the egg whites and pour them into the skillet over the vegetables.
6
Carefully crack the three whole eggs on top of the mixture, spacing them evenly.
7
Sprinkle the crumbled feta cheese and fresh oregano over the top.
8
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny.
9
Remove from the oven and let rest for 2 minutes before serving directly from the pan.