YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Feta Egg Bake
Oven-baked eggs whisked with creamy Greek yogurt, sautéed spinach, and tangy feta for a velvety texture that satisfies at any time of day.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup non-fat Greek yogurt
1.5 ounce feta cheese
2 cup fresh baby spinach
1 teaspoon extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
0.25 teaspoon sea salt
0.25 teaspoon black pepper
0.13 teaspoon ground nutmeg
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a drizzle of olive oil.
In a small skillet over medium heat, add the olive oil and sauté the diced yellow onion until it becomes soft and translucent, approximately 4 minutes.
Add the minced garlic and fresh baby spinach to the skillet, stirring constantly until the spinach is completely wilted and any liquid has evaporated.
In a medium mixing bowl, vigorously whisk together the whole eggs, egg whites, and non-fat Greek yogurt until the mixture is uniform and creamy.
Season the egg mixture with sea salt, black pepper, and ground nutmeg, then fold in the sautéed spinach mixture and the crumbled feta cheese.
Pour the egg and vegetable mixture into the prepared baking dish, ensuring the spinach and cheese are evenly distributed.
Bake for 25 to 30 minutes, or until the center is firm to the touch and the edges are slightly golden brown.
Remove from the oven and allow the bake to rest for 5 minutes before slicing into portions and serving warm.