YOUR SOLIN GENERATED RECIPE
Spinach and Feta Egg Bake
Oven-baked eggs whisked with creamy Greek yogurt and folded over sautéed spinach and tangy feta for a protein-packed, savory breakfast.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup non-fat Greek yogurt
1 oz feta cheese
2 cups fresh spinach
0.5 cup sliced mushrooms
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of oil.
Heat the olive oil in a skillet over medium heat and sauté the sliced mushrooms until they are tender and browned.
Add the fresh spinach to the skillet and toss until just wilted, then remove the pan from the heat to cool slightly.
In a medium mixing bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well-combined.
Fold the sautéed mushrooms, wilted spinach, and crumbled feta cheese into the egg mixture.
Pour the egg mixture into the prepared baking dish and bake for 20 to 25 minutes, or until the center is set and the edges are lightly golden.