YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Spinach and Feta
Whisked eggs and Greek yogurt baked with sautéed spinach and salty feta for a silky, protein-packed breakfast.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 oz feta cheese
2 cups fresh baby spinach
1 clove garlic
0.25 tbsp extra virgin olive oil
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 with a touch of olive oil.
Mince the garlic clove finely.
In a small skillet over medium heat, add the olive oil and minced garlic, sautéing for 30 seconds until fragrant.
Add the fresh baby spinach to the skillet and cook for 1-2 minutes until just wilted, then remove from heat to cool slightly.
In a medium mixing bowl, whisk together the large eggs, liquid egg whites, and non-fat Greek yogurt until the mixture is smooth and completely combined.
Stir the wilted spinach, sea salt, black pepper, and red pepper flakes into the egg mixture.
Pour the mixture into the prepared baking dish and crumble the feta cheese evenly over the top.
Place the dish in the oven and bake for 20-25 minutes, or until the eggs are set in the center and the top is slightly golden.
Allow the dish to rest for 5 minutes before serving to ensure the creamy custard texture sets properly.