YOUR SOLIN GENERATED RECIPE
Baked Egg Bites with Spinach and Feta
Oven-baked egg bites whisked with creamy Greek yogurt and folded with savory feta and sautéed spinach for a velvety texture in every bite.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1 oz feta cheese
1 cup fresh baby spinach
0.25 cup red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 350°F and lightly grease a silicone muffin tin with a touch of olive oil or avocado oil spray.
Heat the olive oil in a small skillet over medium heat and sauté the diced red onion and spinach until the greens are wilted and all excess moisture has evaporated.
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is completely smooth and airy.
Distribute the sautéed onion and spinach mixture evenly among 6 muffin cups, then top each with the crumbled feta cheese.
Pour the egg and yogurt mixture over the fillings, filling each cup about three-quarters of the way to the top to allow for rising.
Bake for 22 to 25 minutes until the egg bites are set in the center and the tops are beginning to turn a light golden brown.
Remove from the oven and let the bites rest in the pan for 5 minutes before gently popping them out to serve.