Name: Zesty Lemon-Herb Baked Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.5 cup egg whites; 1 tsp extra virgin olive oil; 1 cup baby spinach; 0.25 cup cherry tomatoes; 1 oz feta cheese; 0.5 cup non-fat plain Greek yogurt; 1 slice whole grain bread; 1 tsp lemon zest; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Zesty Lemon-Herb Baked Eggs

Fresh eggs and whites baked in a vibrant lemon-herb sauce with sautéed spinach and tangy feta, served alongside a crisp slice of toasted whole-grain bread.

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NUTRITION

Protein

57.4g

Fat

22.7g

Carbs

26.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup egg whites

1 tsp extra virgin olive oil

1 cup baby spinach

0.25 cup cherry tomatoes

1 oz feta cheese

0.5 cup non-fat plain Greek yogurt

1 slice whole grain bread

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat oven to 375°F (190°C) and grease a small oven-safe ramekin or skillet with olive oil.
2
Sauté baby spinach and halved cherry tomatoes in a pan until wilted, then transfer to the bottom of the baking dish.
3
Whisk egg whites with lemon zest, dried oregano, sea salt, and black pepper, then pour over the vegetables.
4
Crack the two whole eggs on top of the mixture and sprinkle with crumbled feta cheese.
5
Bake for 12-15 minutes until the whites are set but the yolks remain slightly runny.
6
Toast the whole grain bread until golden and crisp.
7
Garnish the eggs with fresh parsley and serve with a dollop of Greek yogurt and the toast.