YOUR SOLIN GENERATED RECIPE
Creamy Feta and Spinach Baked Eggs
Oven-baked eggs nestled in a bed of wilted spinach and tangy feta, finished with a velvety Greek yogurt swirl for a savory and satisfying start to your day.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
2 oz feta cheese
2 cup fresh baby spinach
1 tsp extra virgin olive oil
0.5 cup cherry tomatoes
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp garlic powder
1 tbsp fresh dill
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe skillet or ceramic baking dish.
Heat the olive oil in the skillet over medium heat, add the baby spinach, and sauté until just wilted, about 2 minutes.
In a small mixing bowl, whisk together the liquid egg whites, Greek yogurt, garlic powder, sea salt, and black pepper until the mixture is smooth and creamy.
Pour the egg white and yogurt mixture over the wilted spinach in the skillet, ensuring it is spread evenly.
Scatter the halved cherry tomatoes and crumbled feta cheese across the top of the egg white mixture.
Carefully crack the two whole eggs into the skillet, spacing them apart so the yolks remain intact on the surface.
Place the skillet in the oven and bake for 12 to 15 minutes, or until the whites are set and the yolks are cooked to your preference.
Remove from the oven and garnish with freshly chopped dill before serving immediately.