Creamy Spinach and Mozzarella Baked Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach and Mozzarella Baked Eggs

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Mozzarella Baked Eggs

Fresh baby spinach and protein-rich Greek yogurt are baked with farm-fresh eggs and gooey mozzarella for a velvety, satisfying meal.

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NUTRITION

474kcal
Protein
44.2g
Fat
29.6g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup plain non-fat Greek yogurt

1.5 oz part-skim mozzarella cheese

2 cups fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish or ramekin with a touch of oil.

  • 2

    Heat the extra virgin olive oil in a skillet over medium heat and sauté the fresh baby spinach until it is just wilted.

  • 3

    In a small mixing bowl, whisk together the Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is completely smooth.

  • 4

    Spread the wilted spinach evenly across the bottom of your prepared baking dish and dollop the seasoned yogurt mixture over the top.

  • 5

    Carefully crack the eggs onto the bed of spinach and yogurt, taking care to keep the yolks intact for a beautiful presentation.

  • 6

    Sprinkle the shredded mozzarella cheese evenly over the eggs and yogurt base.

  • 7

    Place the dish in the oven and bake for 12-15 minutes, or until the egg whites are fully set but the yolks remain slightly runny.

  • 8

    Remove from the oven, garnish with freshly chopped chives, and serve immediately while warm.

Creamy Spinach and Mozzarella Baked Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spinach and Mozzarella Baked Eggs

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Mozzarella Baked Eggs

Fresh baby spinach and protein-rich Greek yogurt are baked with farm-fresh eggs and gooey mozzarella for a velvety, satisfying meal.

NUTRITION

474kcal
Protein
44.2g
Fat
29.6g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup plain non-fat Greek yogurt

1.5 oz part-skim mozzarella cheese

2 cups fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish or ramekin with a touch of oil.

  • 2

    Heat the extra virgin olive oil in a skillet over medium heat and sauté the fresh baby spinach until it is just wilted.

  • 3

    In a small mixing bowl, whisk together the Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is completely smooth.

  • 4

    Spread the wilted spinach evenly across the bottom of your prepared baking dish and dollop the seasoned yogurt mixture over the top.

  • 5

    Carefully crack the eggs onto the bed of spinach and yogurt, taking care to keep the yolks intact for a beautiful presentation.

  • 6

    Sprinkle the shredded mozzarella cheese evenly over the eggs and yogurt base.

  • 7

    Place the dish in the oven and bake for 12-15 minutes, or until the egg whites are fully set but the yolks remain slightly runny.

  • 8

    Remove from the oven, garnish with freshly chopped chives, and serve immediately while warm.