YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Egg Bake
Whisked eggs and Greek yogurt baked with sautéed spinach and tangy feta for a savory, velvety breakfast that satisfies all day.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup non-fat Greek yogurt
1 oz feta cheese
2 cup baby spinach
0.5 cup yellow onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with half of the olive oil.
Heat the remaining olive oil in a skillet over medium heat, then sauté the diced yellow onion until soft and translucent.
Add the baby spinach to the skillet and cook for 1-2 minutes until just wilted, then remove from heat to cool slightly.
In a medium mixing bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is completely smooth.
Fold the sautéed onion, wilted spinach, and crumbled feta cheese into the egg mixture until evenly distributed.
Pour the mixture into the prepared baking dish and bake for 25 to 30 minutes, or until the center is firm and the top is lightly golden brown.