YOUR SOLIN GENERATED RECIPE
Savory egg custard baked with smoky bacon and nutty Gruyere cheese, featuring a velvety texture that melts in your mouth alongside wilted spinach.
INGREDIENTS
1 slices center-cut bacon
2 large Eggs eggs
0.5 cup liquid egg whites
0.5 oz Gruyere cheese
0.25 cup unsweetened almond milk
1 cup fresh baby spinach
0.25 cup yellow onion
0.13 tsp sea salt
0.13 tsp black pepper
0.13 tsp ground nutmeg
PREPARATION
Preheat your oven to 375°F and lightly grease a 9-inch pie dish or oven-safe skillet with a small amount of avocado oil or cooking spray.
In a skillet over medium heat, cook the chopped bacon until it reaches a perfect crispness, then transfer the pieces to a paper towel-lined plate to drain.
Discard all but a teaspoon of the bacon fat from the skillet, then sauté the diced onion until it becomes translucent and fragrant.
In a large mixing bowl, vigorously whisk together the eggs, liquid egg whites, almond milk, sea salt, black pepper, and nutmeg until the mixture is light and frothy.
Gently fold the chopped spinach, cooked bacon, sautéed onions, and shredded Gruyere cheese into the egg base until everything is evenly incorporated.
Pour the egg mixture into the prepared baking dish and bake for 25 to 30 minutes, or until the center is firmly set and the top has turned a lovely golden brown.