Name: Baked Eggs with Spinach and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1.5 oz feta cheese; 2 cup baby spinach; 0.5 cup cherry tomatoes; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 slice sprouted grain bread

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 Spinach and Feta

Oven-baked eggs nestled in a bed of wilted baby spinach and juicy tomatoes, topped with creamy feta cheese for a savory finish.

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NUTRITION

Protein

52.3g

Fat

26.6g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1.5 oz feta cheese

2 cup baby spinach

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 slice sprouted grain bread

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PREPARATION

1
Preheat your oven to 375°F and lightly coat a small oven-safe skillet with the olive oil.
2
Add the baby spinach and halved cherry tomatoes to the skillet, sautéing over medium heat for 2 minutes until the greens are just wilted.
3
In a small bowl, whisk the liquid egg whites with sea salt, black pepper, and garlic powder until well combined.
4
Pour the seasoned egg whites into the skillet directly over the wilted vegetables.
5
Carefully crack the two whole eggs into the mixture, ensuring the yolks remain intact and are spaced apart.
6
Sprinkle the crumbled feta cheese evenly across the top of the egg and vegetable mixture.
7
Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the whites are fully set but the yolks remain slightly soft.
8
Remove from the oven and serve immediately alongside a slice of toasted sprouted grain bread.