YOUR SOLIN GENERATED RECIPE
Baked Eggs with Spinach and Feta
Oven-baked eggs nestled in a bed of wilted spinach and creamy Greek yogurt, topped with salty feta and bursting cherry tomatoes for a savory, protein-packed start.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
2 cups fresh baby spinach
1.5 oz feta cheese
0.25 cup nonfat Greek yogurt
0.5 tbsp extra virgin olive oil
0.5 cup cherry tomatoes
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish or a deep ramekin with a touch of olive oil.
In a small skillet over medium heat, add the olive oil and the minced garlic clove, sautéing for about 30 seconds until the garlic is fragrant.
Add the fresh baby spinach to the skillet and toss continuously until just wilted, then remove the pan from the heat immediately.
Stir the nonfat Greek yogurt into the wilted spinach until well combined, then spread this creamy mixture evenly into the bottom of your prepared baking dish.
Create three small wells in the spinach mixture; pour the liquid egg whites into the dish first, then carefully crack the whole eggs directly into the wells.
Slice the cherry tomatoes in half and scatter them around the eggs along with the crumbled feta cheese.
Season the entire dish evenly with the sea salt, black pepper, and red pepper flakes for a subtle heat.
Place the dish in the center of the oven and bake for 12-15 minutes, or until the egg whites are opaque and set but the yolks are still slightly jiggly.
Remove from the oven and let the dish rest for 2 minutes to finish setting before serving warm.