YOUR SOLIN GENERATED RECIPE
Mushroom and Gruyere Egg Bake
Savory eggs whisked with creamy Greek yogurt and baked with earthy sautéed mushrooms and nutty Gruyere cheese for a golden, protein-packed breakfast.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.25 cup plain nonfat Greek yogurt
1.25 oz Gruyere cheese
2 cup cremini mushrooms
1 tsp extra virgin olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a touch of oil.
Slice the cremini mushrooms and sauté them in a skillet with the olive oil over medium-high heat until they are golden brown and their moisture has evaporated.
Add the minced garlic to the mushrooms and cook for 30 seconds until fragrant, then remove the skillet from the heat to cool slightly.
In a medium mixing bowl, vigorously whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and aerated.
Fold the sautéed mushrooms and half of the shredded Gruyere cheese into the egg mixture.
Pour the contents into the prepared baking dish and sprinkle the remaining Gruyere cheese evenly across the top.
Bake for 20-25 minutes or until the eggs are set in the center and the cheese has formed a bubbly, golden crust.
Remove from the oven and garnish with freshly chopped chives, allowing the dish to rest for 5 minutes before slicing.