Name: Baked Eggs with Spinach and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 2 cups fresh baby spinach; 1 oz crumbled feta cheese; 0.5 cup cherry tomatoes; 1 tsp extra virgin olive oil; 0.25 cup plain non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Spinach and Feta

Protein-packed eggs baked in a savory bed of wilted spinach and blistered tomatoes, topped with tangy crumbled feta for a creamy finish.

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NUTRITION

Protein

44.9g

Fat

26.6g

Carbs

12g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 cups fresh baby spinach

1 oz crumbled feta cheese

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the extra virgin olive oil in a small oven-safe skillet over medium heat.
3
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.
4
Add the fresh baby spinach to the skillet and stir until just wilted, which should take about 1 minute.
5
In a small bowl, whisk together the liquid egg whites, sea salt, black pepper, and garlic powder.
6
Pour the egg white mixture over the sautéed vegetables in the skillet.
7
Carefully crack the 3 whole eggs on top of the mixture, spacing them out evenly across the pan.
8
Sprinkle the crumbled feta cheese over the entire dish.
9
Transfer the skillet to the oven and bake for 10-12 minutes, or until the egg whites are fully set but the yolks are still slightly soft.
10
Remove from the oven and serve immediately with a dollop of Greek yogurt on top for extra creaminess and protein.