YOUR SOLIN GENERATED RECIPE
Baked Eggs with Spinach and Feta
Oven-baked eggs whisked with creamy Greek yogurt and folded with wilted spinach and tangy feta for a fluffy, protein-packed breakfast.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup plain nonfat Greek yogurt
0.5 oz feta cheese
2 cups fresh baby spinach
0.25 cup yellow onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp fresh dill
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with the extra virgin olive oil.
In a medium skillet over medium heat, sauté the diced yellow onion until translucent, then add the baby spinach and cook until just wilted.
In a large mixing bowl, vigorously whisk together the whole eggs, liquid egg whites, and Greek yogurt until the mixture is smooth and aerated.
Season the egg mixture with sea salt, black pepper, and garlic powder, then stir in the sautéed vegetables and crumbled feta cheese.
Pour the mixture into the prepared baking dish and bake for 20 to 25 minutes, or until the center is set and the edges are slightly golden.
Remove from the oven and garnish with fresh dill before serving warm.