Name: Baked Eggs with Spinach and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 2 cups fresh baby spinach; 0.5 cup cherry tomatoes; 1.5 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 slice sourdough 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

Oven-baked eggs nestled in a bed of wilted spinach and blistered cherry tomatoes, topped with tangy crumbled feta for a savory, golden finish.

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NUTRITION

Protein

44.2g

Fat

30.2g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 cups fresh baby spinach

0.5 cup cherry tomatoes

1.5 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 slice sourdough bread

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the extra virgin olive oil in a medium oven-safe skillet over medium heat.
3
Add the fresh baby spinach and cherry tomatoes to the skillet, sautéing for 2-3 minutes until the spinach is wilted and tomatoes begin to soften.
4
Season the vegetables with sea salt, black pepper, and garlic powder, stirring to combine.
5
Pour the liquid egg whites evenly over the vegetable mixture in the skillet.
6
Carefully crack the whole eggs on top of the mixture, spacing them apart so they cook evenly.
7
Sprinkle the crumbled feta cheese over the eggs and vegetables.
8
Place the skillet in the oven and bake for 10-12 minutes, or until the egg whites are fully set but the yolks remain slightly soft.
9
While the eggs bake, toast the slice of sourdough bread until golden brown.
10
Remove the skillet from the oven and serve the baked eggs immediately alongside the toasted sourdough.