YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Baked Eggs
Baked farm-fresh eggs and egg whites nestled in a velvety spinach and Greek yogurt base, topped with tangy crumbled feta for a savory and satisfying meal.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1.5 oz feta 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 dill
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish or large ramekin with the extra virgin olive oil.
In a medium-sized mixing bowl, whisk together the liquid egg whites, non-fat Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and creamy.
Roughly chop the fresh baby spinach and fold it into the yogurt mixture along with half of the crumbled feta cheese.
Pour the spinach and yogurt mixture into the prepared baking dish, smoothing the top with a spatula.
Use the back of a spoon to create two small wells in the mixture, then carefully crack the two whole eggs into the wells, keeping the yolks intact.
Sprinkle the remaining crumbled feta cheese evenly over the top of the dish.
Place the dish in the oven and bake for 20 to 25 minutes, or until the whites of the whole eggs are fully set but the yolks remain slightly soft.
Remove from the oven and garnish with freshly chopped dill before serving warm.