Baked Eggs with Savory Oatmeal

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

Baked Eggs with Savory Oatmeal

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Savory Oatmeal

Rolled oats baked with sautéed mushrooms and spinach, topped with perfectly set eggs and sharp parmesan for a creamy, comforting texture.

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NUTRITION

500kcal
Protein
42.7g
Fat
21.3g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup rolled oats

1 cup water

2 large eggs

0.5 cup liquid egg whites

0.25 cup plain non-fat Greek yogurt

0.5 cup sliced mushrooms

1 cup fresh baby spinach

1 tsp extra virgin olive oil

2 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with the olive oil.

  • 2

    In a small skillet over medium heat, sauté the sliced mushrooms until they release their moisture and turn golden brown.

  • 3

    Add the fresh spinach to the skillet and stir for 1 minute until just wilted, then remove from heat.

  • 4

    In a mixing bowl, whisk together the rolled oats, water, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until well combined.

  • 5

    Fold the sautéed mushrooms and spinach into the oat mixture and pour everything into the prepared baking dish.

  • 6

    Bake the oat base for 15-18 minutes, or until the mixture is mostly set but still slightly soft.

  • 7

    Remove the dish from the oven and use a spoon to create two small wells in the surface of the oats.

  • 8

    Crack the two large eggs into the wells, sprinkle the grated parmesan cheese over the top, and return to the oven.

  • 9

    Bake for an additional 8-10 minutes until the egg whites are fully opaque and set, but the yolks remain slightly runny.

  • 10

    Let the dish cool for 2 minutes before serving warm.

Baked Eggs with Savory Oatmeal

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

Baked Eggs with Savory Oatmeal

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Savory Oatmeal

Rolled oats baked with sautéed mushrooms and spinach, topped with perfectly set eggs and sharp parmesan for a creamy, comforting texture.

NUTRITION

500kcal
Protein
42.7g
Fat
21.3g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup rolled oats

1 cup water

2 large eggs

0.5 cup liquid egg whites

0.25 cup plain non-fat Greek yogurt

0.5 cup sliced mushrooms

1 cup fresh baby spinach

1 tsp extra virgin olive oil

2 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with the olive oil.

  • 2

    In a small skillet over medium heat, sauté the sliced mushrooms until they release their moisture and turn golden brown.

  • 3

    Add the fresh spinach to the skillet and stir for 1 minute until just wilted, then remove from heat.

  • 4

    In a mixing bowl, whisk together the rolled oats, water, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until well combined.

  • 5

    Fold the sautéed mushrooms and spinach into the oat mixture and pour everything into the prepared baking dish.

  • 6

    Bake the oat base for 15-18 minutes, or until the mixture is mostly set but still slightly soft.

  • 7

    Remove the dish from the oven and use a spoon to create two small wells in the surface of the oats.

  • 8

    Crack the two large eggs into the wells, sprinkle the grated parmesan cheese over the top, and return to the oven.

  • 9

    Bake for an additional 8-10 minutes until the egg whites are fully opaque and set, but the yolks remain slightly runny.

  • 10

    Let the dish cool for 2 minutes before serving warm.