Baked Eggs with Roasted Tomatoes

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

Baked Eggs with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes

Farm-fresh eggs baked in a vibrant nest of blistered cherry tomatoes and wilted spinach, topped with tangy feta for a savory and satisfying meal.

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NUTRITION

494kcal
Protein
50.1g
Fat
27.6g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 ounce feta cheese

0.25 cup nonfat Greek yogurt

1 teaspoon extra virgin olive oil

0.25 teaspoon sea salt

0.25 teaspoon black pepper

0.25 teaspoon dried oregano

1 clove garlic

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PREPARATION

  • 1

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

  • 2

    In a small oven-safe cast-iron skillet or ceramic baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil.

  • 3

    Roast the tomatoes in the oven for 10 minutes until they begin to blister and release their juices.

  • 4

    Remove the dish from the oven and stir in the baby spinach until it is slightly wilted from the residual heat.

  • 5

    In a small bowl, whisk together the liquid egg whites, sea salt, black pepper, and dried oregano.

  • 6

    Pour the seasoned egg white mixture over the roasted vegetables in the skillet.

  • 7

    Carefully crack the three whole eggs on top of the mixture, spacing them out evenly.

  • 8

    Sprinkle the crumbled feta cheese over the top of the dish.

  • 9

    Return the skillet to the oven and bake for 10 to 12 minutes, or until the egg whites are fully set but the yolks are still slightly soft.

  • 10

    Remove from the oven and serve immediately with a dollop of nonfat Greek yogurt on the side for extra creaminess.

Baked Eggs with Roasted Tomatoes

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

Baked Eggs with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes

Farm-fresh eggs baked in a vibrant nest of blistered cherry tomatoes and wilted spinach, topped with tangy feta for a savory and satisfying meal.

NUTRITION

494kcal
Protein
50.1g
Fat
27.6g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup cherry tomatoes

1 cup baby spinach

1 ounce feta cheese

0.25 cup nonfat Greek yogurt

1 teaspoon extra virgin olive oil

0.25 teaspoon sea salt

0.25 teaspoon black pepper

0.25 teaspoon dried oregano

1 clove garlic

PREPARATION

  • 1

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

  • 2

    In a small oven-safe cast-iron skillet or ceramic baking dish, toss the cherry tomatoes and minced garlic with the extra virgin olive oil.

  • 3

    Roast the tomatoes in the oven for 10 minutes until they begin to blister and release their juices.

  • 4

    Remove the dish from the oven and stir in the baby spinach until it is slightly wilted from the residual heat.

  • 5

    In a small bowl, whisk together the liquid egg whites, sea salt, black pepper, and dried oregano.

  • 6

    Pour the seasoned egg white mixture over the roasted vegetables in the skillet.

  • 7

    Carefully crack the three whole eggs on top of the mixture, spacing them out evenly.

  • 8

    Sprinkle the crumbled feta cheese over the top of the dish.

  • 9

    Return the skillet to the oven and bake for 10 to 12 minutes, or until the egg whites are fully set but the yolks are still slightly soft.

  • 10

    Remove from the oven and serve immediately with a dollop of nonfat Greek yogurt on the side for extra creaminess.