Baked Eggs with Spinach and Feta

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

Baked Eggs with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Spinach and Feta

Fresh baby spinach and creamy feta are baked with protein-rich eggs and egg whites for a savory, golden-crusted dish served with hearty sprouted grain toast.

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NUTRITION

501kcal
Protein
50.1g
Fat
23.2g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

2 cups fresh baby spinach

1 oz feta cheese

0.25 cup nonfat Greek yogurt

1 tsp extra virgin olive oil

1 slice sprouted grain bread

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 and lightly coat a small oven-safe skillet or ramekin with the extra virgin olive oil.

  • 2

    Place the fresh baby spinach in a small pan over medium heat with a tablespoon of water and sauté until just wilted, then squeeze out all excess moisture.

  • 3

    In a medium mixing bowl, whisk together the liquid egg whites, nonfat Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well-combined.

  • 4

    Spread the wilted spinach evenly across the bottom of the prepared baking dish and pour the egg white mixture over the top.

  • 5

    Crumble the feta cheese evenly over the egg white base.

  • 6

    Carefully crack the two whole eggs onto the surface of the mixture, keeping the yolks intact.

  • 7

    Place the dish in the oven and bake for 15 to 20 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.

  • 8

    Toast the sprouted grain bread until crisp and serve it immediately alongside the warm baked eggs.

Baked Eggs with Spinach and Feta

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

Baked Eggs with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Spinach and Feta

Fresh baby spinach and creamy feta are baked with protein-rich eggs and egg whites for a savory, golden-crusted dish served with hearty sprouted grain toast.

NUTRITION

501kcal
Protein
50.1g
Fat
23.2g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

2 cups fresh baby spinach

1 oz feta cheese

0.25 cup nonfat Greek yogurt

1 tsp extra virgin olive oil

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly coat a small oven-safe skillet or ramekin with the extra virgin olive oil.

  • 2

    Place the fresh baby spinach in a small pan over medium heat with a tablespoon of water and sauté until just wilted, then squeeze out all excess moisture.

  • 3

    In a medium mixing bowl, whisk together the liquid egg whites, nonfat Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well-combined.

  • 4

    Spread the wilted spinach evenly across the bottom of the prepared baking dish and pour the egg white mixture over the top.

  • 5

    Crumble the feta cheese evenly over the egg white base.

  • 6

    Carefully crack the two whole eggs onto the surface of the mixture, keeping the yolks intact.

  • 7

    Place the dish in the oven and bake for 15 to 20 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.

  • 8

    Toast the sprouted grain bread until crisp and serve it immediately alongside the warm baked eggs.