Creamy Baked Egg and Spinach Gratin

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

Creamy Baked Egg and Spinach Gratin

YOUR SOLIN GENERATED RECIPE

Creamy Baked Egg and Spinach Gratin

Fresh spinach and eggs baked in a velvety Greek yogurt and parmesan sauce until bubbly and golden.

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NUTRITION

451kcal
Protein
50.2g
Fat
23.5g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.5 ounce grated parmesan cheese

0.25 cup shredded mozzarella cheese

2 cups fresh baby spinach

1 teaspoon extra virgin olive oil

0.25 teaspoon sea salt

0.25 teaspoon black pepper

0.25 teaspoon garlic powder

0.13 teaspoon ground nutmeg

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a touch of oil.

  • 2

    Heat the extra virgin olive oil in a skillet over medium heat and sauté the fresh baby spinach until it is just wilted.

  • 3

    In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, non-fat Greek yogurt, sea salt, black pepper, garlic powder, and ground nutmeg until the mixture is completely smooth.

  • 4

    Spread the wilted spinach evenly across the bottom of the prepared baking dish.

  • 5

    Pour the egg and yogurt custard mixture over the spinach, then sprinkle the top evenly with the grated parmesan and shredded mozzarella cheese.

  • 6

    Place the dish in the oven and bake for 20-25 minutes until the center is set and the cheese topping is bubbly and lightly browned.

  • 7

    Remove from the oven and allow the gratin to cool for about 5 minutes before serving to let the creamy texture fully set.

Creamy Baked Egg and Spinach Gratin

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

Creamy Baked Egg and Spinach Gratin

YOUR SOLIN GENERATED RECIPE

Creamy Baked Egg and Spinach Gratin

Fresh spinach and eggs baked in a velvety Greek yogurt and parmesan sauce until bubbly and golden.

NUTRITION

451kcal
Protein
50.2g
Fat
23.5g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.5 ounce grated parmesan cheese

0.25 cup shredded mozzarella cheese

2 cups fresh baby spinach

1 teaspoon extra virgin olive oil

0.25 teaspoon sea salt

0.25 teaspoon black pepper

0.25 teaspoon garlic powder

0.13 teaspoon ground nutmeg

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a touch of oil.

  • 2

    Heat the extra virgin olive oil in a skillet over medium heat and sauté the fresh baby spinach until it is just wilted.

  • 3

    In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, non-fat Greek yogurt, sea salt, black pepper, garlic powder, and ground nutmeg until the mixture is completely smooth.

  • 4

    Spread the wilted spinach evenly across the bottom of the prepared baking dish.

  • 5

    Pour the egg and yogurt custard mixture over the spinach, then sprinkle the top evenly with the grated parmesan and shredded mozzarella cheese.

  • 6

    Place the dish in the oven and bake for 20-25 minutes until the center is set and the cheese topping is bubbly and lightly browned.

  • 7

    Remove from the oven and allow the gratin to cool for about 5 minutes before serving to let the creamy texture fully set.