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; 1 slice sprouted grain bread; 1 tsp fresh parsley

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 and whites nestled among blistered cherry tomatoes and tangy feta cheese for a savory, protein-rich meal that is wonderfully satisfying.

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NUTRITION

Protein

49.6g

Fat

28.3g

Carbs

25.1g

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

1 slice sprouted grain bread

1 tsp fresh parsley

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
In a small oven-safe skillet, heat the olive oil over medium heat and add cherry tomatoes.
3
Sauté the tomatoes for 3-4 minutes until they begin to soften and the skins start to blister.
4
Pour the liquid egg whites into the skillet around the tomatoes.
5
Carefully crack the whole eggs into the skillet, spacing them evenly.
6
Sprinkle the feta cheese, sea salt, and black pepper over the egg mixture.
7
Transfer the skillet to the oven and bake for 8-10 minutes until the whites are set but the yolks remain slightly runny.
8
While the eggs bake, toast the sprouted grain bread.
9
Garnish the baked eggs with fresh parsley and serve immediately with the toast.