Mediterranean Baked Eggs with Roasted Tomatoes and Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Mediterranean Baked Eggs with Roasted Tomatoes and Feta

YOUR SOLIN GENERATED RECIPE

Mediterranean Baked Eggs with Roasted Tomatoes and Feta

Fresh cherry tomatoes and spinach are oven-roasted until bursting, then topped with eggs and creamy feta for a savory, bubbling finish.

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NUTRITION

463kcal
Protein
49.6g
Fat
26.2g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 oz feta cheese

0.25 cup plain non-fat Greek yogurt

1 tsp extra virgin olive oil

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 (200°C).

  • 2

    In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes and baby spinach with the extra virgin olive oil, sea salt, black pepper, and dried oregano.

  • 3

    Place the dish in the oven and roast the vegetables for 10-12 minutes until the tomatoes begin to burst and the spinach is wilted.

  • 4

    Remove the dish from the oven and pour the liquid egg whites over the roasted vegetables, stirring gently to distribute.

  • 5

    Carefully crack the three whole eggs on top of the mixture, keeping the yolks intact.

  • 6

    Sprinkle the crumbled feta cheese evenly over the eggs and vegetables.

  • 7

    Return the dish to the oven and bake for another 8-10 minutes, or until the egg whites are fully set but the yolks are still slightly soft.

  • 8

    Remove from the oven and serve immediately with a dollop of plain Greek yogurt on top for added creaminess.

Mediterranean Baked Eggs with Roasted Tomatoes and Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Mediterranean Baked Eggs with Roasted Tomatoes and Feta

YOUR SOLIN GENERATED RECIPE

Mediterranean Baked Eggs with Roasted Tomatoes and Feta

Fresh cherry tomatoes and spinach are oven-roasted until bursting, then topped with eggs and creamy feta for a savory, bubbling finish.

NUTRITION

463kcal
Protein
49.6g
Fat
26.2g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 oz feta cheese

0.25 cup plain non-fat Greek yogurt

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small oven-safe skillet or ceramic baking dish, toss the cherry tomatoes and baby spinach with the extra virgin olive oil, sea salt, black pepper, and dried oregano.

  • 3

    Place the dish in the oven and roast the vegetables for 10-12 minutes until the tomatoes begin to burst and the spinach is wilted.

  • 4

    Remove the dish from the oven and pour the liquid egg whites over the roasted vegetables, stirring gently to distribute.

  • 5

    Carefully crack the three whole eggs on top of the mixture, keeping the yolks intact.

  • 6

    Sprinkle the crumbled feta cheese evenly over the eggs and vegetables.

  • 7

    Return the dish to the oven and bake for another 8-10 minutes, or until the egg whites are fully set but the yolks are still slightly soft.

  • 8

    Remove from the oven and serve immediately with a dollop of plain Greek yogurt on top for added creaminess.