YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Egg Bake
Whisked eggs and Greek yogurt baked with sautéed spinach and tangy feta for a protein-packed meal with a velvety texture.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1.5 oz feta cheese
2 cup fresh baby spinach
1 tsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a touch of olive oil.
Heat 1 teaspoon of olive oil in a skillet over medium heat, then add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and fresh baby spinach to the skillet, cooking just until the spinach is wilted, then remove from heat to cool slightly.
In a large mixing bowl, whisk together the 3 large eggs, 0.5 cup liquid egg whites, and 0.5 cup Greek yogurt until the mixture is completely smooth and combined.
Stir the sautéed vegetable mixture, crumbled feta cheese, sea salt, and black pepper into the egg base.
Pour the mixture into the prepared baking dish and bake for 25-30 minutes, or until the center is set and the top is lightly golden.
Allow the bake to rest for 5 minutes before slicing and serving warm.