YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Spinach and Feta
Protein-rich eggs and egg whites baked with wilted spinach and tangy feta in a creamy Greek yogurt base for a velvety finish.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup nonfat Greek yogurt
1 oz feta cheese
2 cups fresh spinach
1 tsp extra virgin olive oil
1 clove garlic
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) and lightly grease a small oven-safe baking dish with the olive oil.
Mince the garlic and sauté it in a skillet over medium heat for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook until just wilted, then remove from heat and drain any excess liquid.
In a medium mixing bowl, whisk together the eggs, egg whites, and nonfat Greek yogurt until the mixture is smooth and well combined.
Stir the sea salt and black pepper into the egg mixture.
Place the sautéed spinach and garlic in the bottom of the prepared baking dish.
Pour the egg and yogurt mixture over the spinach, then crumble the feta cheese evenly across the top.
Bake for 20 to 25 minutes, or until the eggs are set and the edges are lightly golden brown.
Garnish with red pepper flakes before serving warm.