Name: Baked Eggs with Herbed Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large Eggs; 1 cup Non-fat Greek yogurt; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 1 clove Garlic; 1 tbsp Dill; 1 tbsp Parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Red pepper flakes; 1 tsp Lemon juice

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 Herbed Yogurt

Protein-rich eggs baked until just set over garlicky sautéed spinach and topped with a dollop of zesty, herb-infused Greek yogurt for a creamy and bright finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

56.0g

Fat

29.2g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 cup Non-fat Greek yogurt

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Dill

1 tbsp Parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tsp Lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a small skillet, heat the olive oil over medium heat and sauté the minced garlic and baby spinach until the leaves are just wilted.
3
Transfer the wilted spinach to a small oven-safe ramekin or baking dish, spreading it evenly across the bottom.
4
Carefully crack the eggs over the spinach, keeping the yolks intact.
5
Place the dish in the oven and bake for 12-15 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
6
While the eggs bake, whisk together the Greek yogurt, chopped dill, chopped parsley, lemon juice, sea salt, and black pepper in a small bowl.
7
Remove the eggs from the oven, top with a generous dollop of the herbed yogurt, and sprinkle with red pepper flakes before serving.