Name: Baked Eggs with Lentils and Mozzarella
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 clove garlic; 1 cup fresh baby spinach; 0.5 cup cooked green lentils; 0.5 cup tomato puree; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.75 cup low-fat cottage cheese; 2 large eggs; 1 oz shredded mozzarella cheese

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 Lentils and Mozzarella

Sautéed lentils and spinach simmered in a savory tomato sauce, topped with creamy cottage cheese and eggs then baked until the yolks are perfectly velvety.

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NUTRITION

Protein

55.2g

Fat

18.7g

Carbs

40.4g

SERVINGS

1 serving

INGREDIENTS

1 clove garlic

1 cup fresh baby spinach

0.5 cup cooked green lentils

0.5 cup tomato puree

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup low-fat cottage cheese

2 large eggs

1 oz shredded mozzarella cheese

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a small oven-safe skillet over medium heat, sauté the minced garlic and spinach until the spinach is fully wilted.
3
Stir in the cooked lentils, tomato puree, dried oregano, sea salt, and black pepper, allowing the mixture to simmer for 2 minutes.
4
Spoon dollops of the cottage cheese evenly over the lentil and tomato base.
5
Use the back of a spoon to create two small wells in the mixture and carefully crack one egg into each well.
6
Sprinkle the shredded mozzarella cheese over the entire dish.
7
Place the skillet in the oven and bake for 12 to 15 minutes, or until the egg whites are set but the yolks remain soft and runny.