Name: Baked Eggs with Savory Oatmeal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup dry rolled oats; 0.5 cup liquid egg whites; 2 large eggs; 1 cup fresh spinach; 1 tsp extra virgin olive oil; 1 tbsp grated parmesan cheese; 0.5 cup non-fat plain Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup water

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 Savory Oatmeal

Savory oats simmered with spinach and egg whites, topped with baked eggs and a dollop of creamy Greek yogurt for a velvety finish.

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NUTRITION

Protein

45.2g

Fat

20.1g

Carbs

36.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup dry rolled oats

0.5 cup liquid egg whites

2 large eggs

1 cup fresh spinach

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

0.5 cup non-fat plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 cup water

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a small saucepan, bring 1 cup of water and the sea salt to a boil.
3
Stir in the dry rolled oats and reduce the heat to medium-low, simmering for about 5 minutes until most of the liquid is absorbed.
4
Slowly whisk in the liquid egg whites and the fresh spinach, stirring constantly for 2 minutes until the oats become fluffy and the spinach is fully wilted.
5
Lightly grease a small oven-safe baking dish or ramekin with the extra virgin olive oil and transfer the savory oat mixture into it.
6
Use the back of a spoon to create two small wells in the surface of the oats and carefully crack one egg into each well.
7
Place the dish in the oven and bake for 10 to 12 minutes, or until the egg whites are opaque and set while the yolks remain slightly runny.
8
Remove from the oven, sprinkle with black pepper and grated parmesan cheese, and serve immediately with a dollop of non-fat plain Greek yogurt on top.