YOUR SOLIN GENERATED RECIPE
Baked Eggs with Spinach and Feta
Protein-rich eggs baked in a savory bed of wilted spinach and bursting cherry tomatoes, finished with a sprinkle of salty feta for a creamy, satisfying bite.
INGREDIENTS
3 large eggs
0.5 cup egg whites
2 cups fresh spinach
0.5 cup cherry tomatoes
1.5 oz feta cheese
0.25 cup nonfat Greek yogurt
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe skillet or ceramic baking dish with the olive oil.
In a medium mixing bowl, whisk together the egg whites, nonfat Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well combined.
Place the fresh spinach in a separate pan over medium heat with a splash of water and sauté for 1-2 minutes until just wilted, then squeeze out any excess moisture.
Layer the wilted spinach and halved cherry tomatoes into the bottom of your prepared baking dish.
Pour the egg white and yogurt mixture over the vegetables, then carefully crack the three whole eggs onto the surface, spacing them evenly.
Sprinkle the crumbled feta cheese over the top of the egg mixture.
Bake for 15-18 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.
Remove from the oven, garnish with freshly chopped parsley, and serve immediately while warm.