YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Spinach and Feta
Oven-baked eggs nestled in a velvety bed of wilted spinach and tangy feta, finished with a luscious dollop of Greek yogurt for a rich and savory bite.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
2 cups fresh baby spinach
1 oz crumbled feta cheese
1 tsp extra virgin olive oil
1 clove garlic
2 tbsp red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the extra virgin olive oil in a small oven-safe skillet over medium heat.
Add the diced red onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
Add the fresh baby spinach to the skillet and cook until just wilted, then remove the skillet from the heat.
In a small mixing bowl, whisk together the liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and well-combined.
Pour the egg white and yogurt mixture over the sautéed spinach in the skillet, stirring gently to distribute.
Use a spoon to create three small wells in the mixture and carefully crack one whole egg into each well.
Sprinkle the crumbled feta cheese and red pepper flakes evenly over the top of the skillet.
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.
Remove from the oven and serve immediately while the center is warm and creamy.