YOUR SOLIN GENERATED RECIPE
Savory Spinach Mushroom Egg Bake
Sautéed earthy mushrooms and fresh spinach are baked into a fluffy egg base with tangy feta for a satisfying, protein-packed meal.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
1 cup cremini mushrooms
2 cup baby spinach
1 oz feta cheese
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of avocado oil.
Heat a non-stick skillet over medium heat with the remaining avocado oil and sauté the sliced mushrooms until they are golden and tender.
Add the baby spinach to the skillet and cook for about 1 minute until just wilted, then transfer the vegetables to the prepared baking dish.
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is light and well combined.
Pour the egg mixture over the sautéed vegetables in the dish and sprinkle the crumbled feta cheese evenly across the top.
Bake for 22-25 minutes until the eggs are fully set in the center and the edges are slightly puffed and golden brown.