YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Spinach and Feta
Silky eggs baked with sautéed spinach and tangy feta cheese, finished with a dollop of Greek yogurt for a velvety texture.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
1.5 oz feta cheese
0.25 cup plain non-fat Greek yogurt
2 cups fresh baby 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 or ramekin.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh baby spinach to the skillet and cook until just wilted, then remove from heat and drain any excess liquid.
In a medium bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and red pepper flakes until smooth and well combined.
Place the sautéed spinach in the bottom of the prepared baking dish and crumble the feta cheese evenly over the top.
Pour the egg mixture over the spinach and feta.
Bake for 15-18 minutes, or until the eggs are set and the top is slightly golden.
Let it cool for 2 minutes before serving directly from the dish.