YOUR SOLIN GENERATED RECIPE
Baked Eggs with Spinach and Feta
Sautéed spinach and aromatics baked with protein-rich eggs and tangy feta, creating a creamy and savory skillet meal that satisfies at any time of day.
INGREDIENTS
0.5 tbsp Extra virgin olive oil
0.25 cup Diced yellow onion
1 clove Minced garlic
2 cup Fresh baby spinach
3 large Eggs
0.5 cup Liquid egg whites
0.25 cup Plain non-fat Greek yogurt
1 oz Crumbled feta cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.13 tsp Red pepper flakes
PREPARATION
Preheat your oven to 375°F (190°C) and ensure a rack is positioned in the center.
Heat the extra virgin olive oil in a 10-inch oven-safe skillet over medium heat.
Add the diced yellow onion and sauté for 3 to 4 minutes until softened and translucent.
Stir in the minced garlic and fresh baby spinach, cooking for 2 minutes until the spinach is fully wilted and any excess moisture has evaporated.
In a medium mixing bowl, whisk together the liquid egg whites, plain non-fat Greek yogurt, sea salt, black pepper, and red pepper flakes until the mixture is smooth and combined.
Pour the egg white mixture into the skillet, stirring gently to distribute the spinach and onions evenly across the pan.
Carefully crack the 3 whole eggs onto the surface of the mixture, spacing them out evenly, and sprinkle the crumbled feta cheese over the top.
Place the skillet in the oven and bake for 10 to 12 minutes, or until the egg whites are set and the yolks are cooked to your desired level of firmness.