Name: Creamy Spinach and Tomato Baked Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 tsp Extra virgin olive oil; 1 cup Fresh spinach; 0.5 cup Tomato puree; 0.25 cup Non-fat Greek yogurt; 0.5 cup Liquid egg whites; 3 large eggs; 0.5 ounce Feta cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Dried oregano

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

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Tomato Baked Eggs

Eggs baked in a velvety tomato and Greek yogurt sauce with wilted spinach and tangy feta for a satisfying, nutrient-dense meal.

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NUTRITION

Protein

43g

Fat

25.3g

Carbs

16g

SERVINGS

1 serving

INGREDIENTS

1 tsp Extra virgin olive oil

1 cup Fresh spinach

0.5 cup Tomato puree

0.25 cup Non-fat Greek yogurt

0.5 cup Liquid egg whites

3 large eggs

0.5 ounce Feta cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the extra virgin olive oil in a medium oven-safe skillet over medium heat.
3
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
4
Stir in the tomato puree, garlic powder, dried oregano, sea salt, and black pepper, allowing the mixture to simmer for 1 minute.
5
Remove the skillet from the heat and whisk in the non-fat Greek yogurt and liquid egg whites until the sauce is smooth and creamy.
6
Using the back of a spoon, create three small wells in the sauce and crack one whole egg into each well.
7
Sprinkle the crumbled feta cheese evenly over the top of the skillet.
8
Place the skillet in the oven and bake for 12-15 minutes, or until the egg whites are fully set but the yolks remain slightly runny.