Baked Eggs with Spinach and Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Spinach and Feta

Fresh spinach and juicy cherry tomatoes baked with protein-packed eggs and tangy feta cheese for a savory, satisfying dinner.

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NUTRITION

567kcal
Protein
57.7g
Fat
36.3g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 oz feta cheese

2 cups fresh baby spinach

0.5 cup plain nonfat Greek yogurt

0.5 tsp extra virgin olive oil

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe skillet or baking dish with the olive oil.

  • 2

    Place the cherry tomatoes and baby spinach in the skillet over medium heat, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are slightly softened.

  • 3

    Remove the skillet from heat and stir in the Greek yogurt, sea salt, black pepper, and dried oregano until the vegetables are creamy and well coated.

  • 4

    Use a spoon to create four small wells in the spinach mixture and carefully crack one egg into each well.

  • 5

    Sprinkle the crumbled feta cheese evenly over the top of the eggs and the vegetable base.

  • 6

    Bake for 12-15 minutes, or until the egg whites are fully set and opaque but the yolks remain slightly runny.

Baked Eggs with Spinach and Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Spinach and Feta

Fresh spinach and juicy cherry tomatoes baked with protein-packed eggs and tangy feta cheese for a savory, satisfying dinner.

NUTRITION

567kcal
Protein
57.7g
Fat
36.3g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 oz feta cheese

2 cups fresh baby spinach

0.5 cup plain nonfat Greek yogurt

0.5 tsp extra virgin olive oil

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe skillet or baking dish with the olive oil.

  • 2

    Place the cherry tomatoes and baby spinach in the skillet over medium heat, sautéing for 2-3 minutes until the spinach is wilted and tomatoes are slightly softened.

  • 3

    Remove the skillet from heat and stir in the Greek yogurt, sea salt, black pepper, and dried oregano until the vegetables are creamy and well coated.

  • 4

    Use a spoon to create four small wells in the spinach mixture and carefully crack one egg into each well.

  • 5

    Sprinkle the crumbled feta cheese evenly over the top of the eggs and the vegetable base.

  • 6

    Bake for 12-15 minutes, or until the egg whites are fully set and opaque but the yolks remain slightly runny.