Name: Baked Egg and Pasta Gratin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup dry whole wheat penne pasta; 2 large eggs; 0.5 cup liquid egg whites; 0.5 cup plain non-fat Greek yogurt; 2 tbsp grated Parmesan cheese; 1 cup fresh baby spinach; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Baked Egg and Pasta Gratin

Whole wheat pasta baked in a creamy egg and Greek yogurt custard, finished with a golden Parmesan crust for a satisfyingly savory crunch.

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NUTRITION

Protein

58.9g

Fat

14.9g

Carbs

45.8g

SERVINGS

1 serving

INGREDIENTS

0.25 cup dry whole wheat penne pasta

2 large eggs

0.5 cup liquid egg whites

0.5 cup plain non-fat Greek yogurt

2 tbsp grated Parmesan cheese

1 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of olive oil.
2
Cook the dry whole wheat penne in a pot of boiling water until it reaches an al dente texture, then drain thoroughly.
3
In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, minced garlic, sea salt, black pepper, and dried oregano until smooth.
4
Fold the cooked pasta and the fresh baby spinach into the egg mixture until the spinach begins to wilt slightly from the heat.
5
Pour the entire mixture into the prepared baking dish and sprinkle the grated Parmesan cheese evenly across the top.
6
Bake for 20 to 25 minutes until the custard is fully set and the cheese forms a beautiful golden-brown crust.