Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup liquid egg whites; 1 cup cherry tomatoes; 1 oz feta cheese; 0.25 cup nonfat Greek yogurt; 0 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 tbsp 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 nestled in a bed of blistered cherry tomatoes and tangy feta cheese, creating a vibrant and savory skillet meal.

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NUTRITION

Protein

56.5g

Fat

31.2g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

1 cup cherry tomatoes

1 oz feta cheese

0.25 cup nonfat Greek yogurt

0 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small oven-safe skillet or ramekin, toss the cherry tomatoes with extra virgin olive oil, minced garlic, and dried oregano.
3
Place the skillet in the oven and roast for 10 to 12 minutes until the tomatoes are soft and starting to burst.
4
In a small bowl, whisk together the liquid egg whites and nonfat Greek yogurt until smooth, then pour the mixture over the roasted tomatoes.
5
Carefully crack the whole eggs on top of the egg white mixture, spacing them out evenly.
6
Return the skillet to the oven and bake for another 8 to 10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
7
Remove from the oven and sprinkle with crumbled feta cheese, sea salt, black pepper, and fresh chopped parsley before serving.