YOUR SOLIN GENERATED RECIPE
Crustless Creamy Spinach and Feta Bake
Enjoy a melt-in-your-mouth, crustless bake that delivers a creamy medley of fresh spinach, tangy feta, and velvety egg custard enhanced with a hint of garlic and herbs. This versatile dish is perfect for breakfast, lunch or dinner and brings a delicious combination of savory flavors and satisfying texture on your plate.
INGREDIENTS
24 egg whites
4 whole eggs
1.5 cups low-fat cottage cheese
0.5 cup crumbled feta cheese
0.5 cup plain nonfat Greek yogurt
4 cups fresh spinach
1 small diced onion
2 cloves minced garlic
2 teaspoons olive oil
Salt & Pepper to taste
1 teaspoon dried dill
PREPARATION
Preheat your oven to 375°F and lightly grease a medium baking dish with a teaspoon of olive oil.
In a large bowl, whisk together the egg whites and whole eggs until well combined.
Gently fold in the low-fat cottage cheese, Greek yogurt, and dried dill. Season with salt and pepper.
In a skillet, heat the remaining olive oil over medium heat and sauté the diced onion and minced garlic until they soften and become fragrant.
Add the fresh spinach to the skillet and cook for 1-2 minutes until just wilted. Remove from heat and gently stir the sautéed vegetables into the egg mixture.
Fold in the crumbled feta cheese, reserving a small sprinkle for topping if desired.
Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the center is set and the top is lightly golden.
Let the bake cool slightly before cutting into 4 equal servings. Enjoy warm as a hearty breakfast, lunch, or dinner.