Name: Baked Eggs with Spinach and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 tsp olive oil; 2 cup baby spinach; 0.75 cup liquid egg whites; 2 large eggs; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup non-fat Greek yogurt; 1 slice whole wheat bread

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 Spinach and Feta

Savory eggs and whites baked over a bed of wilted spinach and tangy feta, creating a creamy and vibrant breakfast dish.

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NUTRITION

Protein

48.9g

Fat

23.5g

Carbs

23.3g

SERVINGS

1 serving

INGREDIENTS

1 tsp olive oil

2 cup baby spinach

0.75 cup liquid egg whites

2 large eggs

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup non-fat Greek yogurt

1 slice whole wheat bread

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or baking dish.
2
Heat the olive oil in a skillet over medium heat and sauté the baby spinach until just wilted.
3
Transfer the wilted spinach to the bottom of the prepared baking dish, spreading it into an even layer.
4
Pour the liquid egg whites over the spinach, then carefully crack the two whole eggs on top, keeping the yolks intact.
5
Crumble the feta cheese over the eggs and season evenly with sea salt and black pepper.
6
Place the dish in the oven and bake for 12 to 15 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
7
While the eggs bake, toast the slice of whole wheat bread until golden brown.
8
Remove the dish from the oven, top with a dollop of Greek yogurt for extra creaminess, and serve immediately with the toast.