YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Egg Bake
Baked eggs and egg whites combined with sautéed baby spinach and tangy feta cheese to create a velvety, protein-packed breakfast bake.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1 oz feta cheese
2 cup baby spinach
0.5 tbsp extra virgin olive oil
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 6x6-inch oven-safe baking dish with a light coating of olive oil.
Heat the remaining olive oil in a skillet over medium heat and sauté the minced garlic and fresh baby spinach until the leaves are just wilted.
In a medium mixing bowl, vigorously whisk together the large eggs, liquid egg whites, and Greek yogurt until the mixture is completely smooth and aerated.
Fold the sautéed spinach mixture, crumbled feta cheese, sea salt, and black pepper into the egg base until the ingredients are evenly distributed.
Pour the mixture into the prepared baking dish and bake for 22 to 25 minutes, or until the center is set and the edges are slightly golden.
Remove the dish from the oven and allow it to rest for 5 minutes to firm up before slicing into portions and serving warm.