YOUR SOLIN GENERATED RECIPE
High-Protein Greek Yogurt Cheesecake with Baked Peppers
A savory crustless cheesecake made with protein-rich Greek yogurt and eggs, folded with sautéed spinach and onions, and topped with smoky roasted peppers.
INGREDIENTS
175g Non-fat Greek Yogurt
60g Egg Whites
1 Large Egg
30g Feta Cheese
100g Red Bell Pepper
30g Baby Spinach
30g Yellow Onion
1 tsp Olive Oil
PREPARATION
Preheat your oven to 375°F and lightly grease a 6-inch springform pan or a large oven-safe ramekin.
Heat the olive oil in a small skillet over medium heat and sauté the diced onions and spinach until the onions are translucent and the spinach has completely wilted.
In a mixing bowl, whisk together the non-fat Greek yogurt, egg, egg whites, and crumbled feta cheese until the mixture is well combined and smooth.
Gently fold the sautéed spinach and onions into the yogurt and egg base.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Slice the red bell pepper into thin rings or strips and arrange them across the top of the cheesecake.
Bake for 30 to 35 minutes until the center is firm to the touch and the edges are golden brown.
Remove from the oven and let the cheesecake cool for at least 10 minutes to allow the texture to set before slicing.