Name: Baked eggs with roasted tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 large eggs; 8 large egg whites; 1 cup cherry tomatoes; 1 tsp olive oil; 2 tbsp feta cheese, crumbled; 2 cloves garlic, minced; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp red pepper flakes; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

450 calories

Protein: 45g; 41% of calories
Carbs: 20g; 18% of calories
Fat: 20g; 41% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat. Add the cherry tomatoes and cook, shaking the pan occasionally, until the skins begin to blister and brown, about 5 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute more.
In a bowl, whisk together the egg whites, salt, and black pepper. Pour the egg whites into the skillet with the tomatoes. Crack the whole eggs directly into the skillet, spacing them evenly. Sprinkle the crumbled feta over the top.
Transfer the skillet to the oven and bake until the egg whites are set and the whole egg yolks are cooked to your preference, about 10 to 12 minutes. Remove from the oven and top with fresh parsley before serving. Done when egg whites are opaque and firm, 160°F.

Nutrition

Ingredients

Instructions

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