Name: Baked Eggs with Sautéed Mushrooms and Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 tsp ghee; 1 cup sliced cremini mushrooms; 1 clove minced garlic; 1 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 3 large eggs; 0.5 cup liquid egg whites; 1 oz crumbled feta cheese; 0.5 cup nonfat plain Greek yogurt

Baked Eggs with Sautéed Mushrooms and Herbs

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 Sautéed Mushrooms and Herbs

Fresh eggs and egg whites baked over buttery sautéed mushrooms and fragrant herbs, creating a savory and velvety breakfast skillet.

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NUTRITION

Protein

51.4g

Fat

26.5g

Carbs

14.5g

SERVINGS

1 serving

INGREDIENTS

1 tsp ghee

1 cup sliced cremini mushrooms

1 clove minced garlic

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

3 large eggs

0.5 cup liquid egg whites

1 oz crumbled feta cheese

0.5 cup nonfat plain Greek yogurt

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Melt the ghee in a small oven-safe skillet over medium heat.
3
Add the sliced mushrooms and minced garlic to the skillet, sautéing for 5-7 minutes until the mushrooms are golden brown and tender.
4
Stir in the fresh thyme, sea salt, and black pepper until fragrant.
5
In a separate bowl, whisk together the whole eggs and liquid egg whites until well combined.
6
Pour the egg mixture into the skillet over the sautéed mushrooms.
7
Sprinkle the crumbled feta cheese evenly across the top of the eggs.
8
Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are set and slightly puffy.
9
Remove from the oven and serve immediately with a dollop of nonfat plain Greek yogurt on the side for added creaminess.