YOUR SOLIN GENERATED RECIPE
Baked Oats and Egg Fritters
Savory oats and eggs baked into golden, fluffy fritters packed with vibrant spinach and salty feta for a satisfying crunch.
INGREDIENTS
0.5 cup rolled oats
3 large eggs
0.5 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
1 cup fresh baby spinach
0.25 cup red bell pepper
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp olive oil
PREPARATION
Preheat your oven to 375°F and lightly grease a standard muffin tin or silicone mold with the olive oil.
In a large mixing bowl, whisk together the large eggs, liquid egg whites, and Greek yogurt until the mixture is smooth and well combined.
Finely chop the fresh baby spinach and dice the red bell pepper into small pieces.
Stir the rolled oats, chopped spinach, diced bell pepper, sea salt, black pepper, and garlic powder into the egg mixture.
Gently fold in the crumbled feta cheese, being careful not to over-mix so the cheese stays in small chunks.
Divide the batter evenly among 6 muffin cups, filling each one nearly to the top.
Bake for 20 to 25 minutes, or until the fritters are set in the center and the tops have turned a light golden brown.
Remove from the oven and allow the fritters to cool in the pan for 5 minutes before carefully removing them to serve.