Name: Baked Eggs with Avocado and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 tsp olive oil; 1 cup fresh spinach; 0.5 cup cherry tomatoes; 0.5 cup liquid egg whites; 3 large eggs; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes; 1 oz feta cheese; 0.25 whole avocado; 0.5 cup non-fat Greek yogurt

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 Avocado and Feta

Oven-baked eggs nestled in a bed of wilted spinach and juicy cherry tomatoes, topped with creamy avocado and tangy feta for a vibrant, protein-packed start.

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NUTRITION

Protein

50.3g

Fat

33.8g

Carbs

17.1g

SERVINGS

1 serving

INGREDIENTS

1 tsp olive oil

1 cup fresh spinach

0.5 cup cherry tomatoes

0.5 cup liquid egg whites

3 large eggs

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 oz feta cheese

0.25 whole avocado

0.5 cup non-fat Greek yogurt

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Lightly coat a small oven-safe skillet or ceramic baking dish with the olive oil.
3
Place the fresh spinach and halved cherry tomatoes into the dish, spreading them evenly across the bottom.
4
Pour the liquid egg whites over the vegetables, then carefully crack the three whole eggs on top, keeping the yolks intact.
5
Season the eggs with sea salt and black pepper.
6
Bake in the oven for 12 to 15 minutes, or until the egg whites are fully set but the yolks remain slightly soft.
7
Remove from the oven and immediately top with crumbled feta cheese and red pepper flakes.
8
Slice the avocado and place it on top of the baked eggs.
9
Serve the dish warm with a side of non-fat Greek yogurt for added creaminess and protein.