YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes and Spinach
Velvety organic eggs baked with blistered plum tomatoes and wilted spinach, served alongside a buttery slice of toasted gluten-free bread.
INGREDIENTS
2 large organic eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 small red onion
6 whole baby plum tomatoes
1 cup fresh baby spinach
10 g light buttery spread
1 slice gluten-free tiger bread
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp avocado oil
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the red onion into thin wedges and place them on a small baking sheet along with the baby plum tomatoes.
Drizzle the vegetables with avocado oil and season with half of the sea salt and black pepper.
Roast the vegetables for 10-12 minutes until the tomatoes begin to blister and the onions soften.
While the vegetables roast, place the cottage cheese in a blender and pulse until completely smooth.
In a mixing bowl, whisk together the whole organic eggs, liquid egg whites, and the blended cottage cheese until well combined.
Lightly grease a small oven-safe ramekin or skillet. Layer the fresh spinach at the bottom, followed by the roasted onions and tomatoes.
Pour the egg mixture over the vegetables and season with the remaining salt and pepper.
Place the dish in the oven and bake for 15-18 minutes, or until the eggs are set and slightly golden on top.
Toast the gluten-free tiger bread until crisp and spread evenly with the buttery spread.
Serve the baked eggs hot alongside the buttered toast.