Name: Baked Eggs with Spinach and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup egg whites; 2 cup baby spinach; 1 oz feta cheese; 0.5 cup non-fat plain Greek yogurt; 1 tsp extra virgin olive oil; 0.5 cup cherry tomatoes; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh dill

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

Fresh baby spinach and juicy cherry tomatoes are sautéed then baked with protein-rich eggs and tangy feta for a savory, golden-crusted breakfast skillet.

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NUTRITION

Protein

51.0g

Fat

22.0g

Carbs

15.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup egg whites

2 cup baby spinach

1 oz feta cheese

0.5 cup non-fat plain Greek yogurt

1 tsp extra virgin olive oil

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh dill

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PREPARATION

1
Preheat your oven to 375°F.
2
Heat the extra virgin olive oil in a small oven-safe skillet over medium heat.
3
Add the baby spinach and halved cherry tomatoes to the skillet, sautéing until the greens are wilted and tomatoes are softened.
4
In a small bowl, whisk the liquid egg whites with sea salt, black pepper, and garlic powder.
5
Pour the egg white mixture over the vegetables in the skillet.
6
Carefully crack the two whole eggs on top of the mixture, keeping the yolks intact.
7
Sprinkle the crumbled feta cheese and chopped fresh dill evenly over the top.
8
Transfer the skillet to the oven and bake for 10 to 12 minutes, or until the egg whites are fully set and the yolks reach your desired doneness.
9
Serve the baked eggs immediately with a dollop of non-fat plain Greek yogurt on the side for extra creaminess.