Name: Baked Eggs with Sautéed Spinach and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.5 cup liquid egg whites; 2 cup fresh baby spinach; 0.5 tbsp extra virgin olive oil; 1 clove garlic; 1 oz crumbled feta cheese; 0.5 cup plain non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup cherry tomatoes

Baked Eggs with Sautéed Spinach and Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Sautéed Spinach and Feta

Sautéed garlic and spinach provide a bed for protein-rich eggs and tangy feta, baked until the yolks are perfectly velvety and warm.

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NUTRITION

Protein

54.3g

Fat

24.1g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

2 cup fresh baby spinach

0.5 tbsp extra virgin olive oil

1 clove garlic

1 oz crumbled feta cheese

0.5 cup plain non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cherry tomatoes

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the extra virgin olive oil in a small oven-safe skillet over medium heat.
3
Add the minced garlic and sauté for 30 seconds until fragrant but not browned.
4
Toss in the fresh baby spinach and cherry tomatoes, sautéing for 2 minutes until the spinach is wilted.
5
Pour the liquid egg whites into the skillet and stir gently for 1 minute until they begin to thicken slightly.
6
Create two small wells in the spinach mixture and carefully crack the whole eggs into each well.
7
Season the entire skillet with sea salt and black pepper, then sprinkle the crumbled feta cheese over the top.
8
Transfer the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain soft.
9
Remove from the oven and serve immediately with a dollop of plain Greek yogurt on the side for added creaminess.