YOUR SOLIN GENERATED RECIPE
Baked Eggs with Avocado and Feta
Protein-rich eggs and whites baked with wilted spinach and tangy feta, topped with creamy avocado slices for a satisfying and velvety breakfast.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
0.5 cup plain non-fat Greek yogurt
1.5 oz feta cheese
0.25 whole avocado
1 cup fresh spinach
0.25 cup cherry tomatoes
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp avocado oil
0.25 tsp red pepper flakes
PREPARATION
Preheat your oven to 375°F and grease a small oven-safe skillet or ceramic baking dish with avocado oil.
Sauté the fresh spinach in the skillet over medium heat until just wilted, then remove from heat and spread it into an even layer.
In a small bowl, whisk together the liquid egg whites with the sea salt and black pepper.
Pour the egg white mixture over the spinach and drop in the halved cherry tomatoes.
Carefully crack the two whole eggs directly onto the mixture, ensuring the yolks remain intact for a beautiful presentation.
Sprinkle the crumbled feta cheese evenly over the top of the egg mixture.
Bake for 12 to 15 minutes until the whites are fully set but the yolks still have a slight wobble.
Remove from the oven and top with fresh avocado slices and a pinch of red pepper flakes for heat.
Serve the baked eggs immediately with a side of cold Greek yogurt to provide a creamy and high-protein contrast.