YOUR SOLIN GENERATED RECIPE
Baked Eggs with Spinach and Feta
Oven-baked eggs and whites whisked with Greek yogurt for a fluffy texture, folded with wilted spinach and topped with tangy feta cheese and juicy tomatoes.
INGREDIENTS
2 large eggs
1 cup egg whites
1 oz feta cheese
0.25 cup nonfat Greek yogurt
2 cups baby spinach
0.5 cup cherry tomatoes
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp garlic powder
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a portion of the olive oil.
Place a skillet over medium heat, add the remaining olive oil, and sauté the baby spinach until it is just wilted.
In a medium mixing bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well combined.
Arrange the wilted spinach and halved cherry tomatoes evenly across the bottom of the prepared baking dish.
Pour the egg and yogurt mixture over the vegetables, then sprinkle the crumbled feta cheese across the top.
Bake for 20 to 25 minutes, or until the center of the eggs is set and the edges are starting to turn a light golden brown.