Name: Baked Eggs with Parmesan and Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup egg whites; 0.25 cup nonfat Greek yogurt; 3 tbsp grated Parmesan cheese; 1 slice sourdough bread; 1 cup baby spinach; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chives; 1 tbsp fresh parsley

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 Parmesan and Herbs

Oven-baked eggs and egg whites whisked with savory Parmesan and fresh herbs, served alongside toasted sourdough and a bed of crisp baby spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.2g

Fat

26.0g

Carbs

23.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.25 cup nonfat Greek yogurt

3 tbsp grated Parmesan cheese

1 slice sourdough bread

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

1 tbsp fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F and lightly coat a small oven-safe baking dish or ramekin with the extra virgin olive oil.
2
In a medium mixing bowl, whisk together the eggs, egg whites, nonfat Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and combined.
3
Finely chop the fresh chives and parsley, then stir them into the egg mixture along with 2 tablespoons of the grated Parmesan cheese.
4
Pour the egg mixture into the prepared baking dish and sprinkle the remaining 1 tablespoon of Parmesan cheese evenly over the top.
5
Place the dish in the oven and bake for 15 to 20 minutes, or until the eggs are puffed, set in the center, and the cheese is lightly golden.
6
While the eggs bake, toast the sourdough bread until golden brown.
7
Remove the eggs from the oven and serve immediately with the toasted sourdough and a side of fresh baby spinach.