YOUR SOLIN GENERATED RECIPE
Baked Spinach Feta Egg Soufflé
Whisked eggs and Greek yogurt are baked into a light, airy soufflé studded with savory feta and vibrant spinach for a fluffy, protein-packed start to your day.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup non-fat Greek yogurt
1 oz feta cheese
1 cup fresh baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with the extra virgin olive oil.
Finely chop the fresh baby spinach into small ribbons to ensure even distribution throughout the egg mixture.
In a medium mixing bowl, whisk together the whole eggs, egg whites, and non-fat Greek yogurt until the mixture is completely smooth and aerated.
Gently fold in the chopped spinach, crumbled feta cheese, sea salt, black pepper, and garlic powder until well combined.
Pour the egg mixture into the prepared baking dish, using a spatula to level the top.
Bake for 25 to 30 minutes until the soufflé has puffed up significantly and the center is set with a slight golden hue.
Remove from the oven and allow the dish to rest for 2 minutes before serving to let the structure stabilize.