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 creamy feta are baked into a protein-packed egg base for a savory breakfast that emerges from the oven with a golden, bubbling crust.

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NUTRITION

485kcal
Protein
53.2g
Fat
24.7g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

1 tsp olive oil

1 clove garlic

2 cups baby spinach

2 large eggs

1 cup liquid egg whites

0.25 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

1.5 oz feta cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish or deep-dish ramekin.

  • 2

    Heat the olive oil in a skillet over medium heat, add the minced garlic and baby spinach, and sauté until the leaves are just wilted and the garlic is fragrant.

  • 3

    In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, and non-fat Greek yogurt until the mixture is completely smooth and incorporated.

  • 4

    Season the egg mixture with sea salt, black pepper, and red pepper flakes, whisking once more to distribute the spices.

  • 5

    Spread the sautéed spinach and garlic evenly across the bottom of the prepared baking dish.

  • 6

    Pour the egg mixture carefully over the spinach and sprinkle the crumbled feta cheese evenly across the top.

  • 7

    Place the dish in the oven and bake for 20 to 25 minutes, or until the eggs are fully set in the center and the edges are slightly puffed.

  • 8

    Remove from the oven and allow the dish to rest for 2 minutes before serving warm.

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 creamy feta are baked into a protein-packed egg base for a savory breakfast that emerges from the oven with a golden, bubbling crust.

NUTRITION

485kcal
Protein
53.2g
Fat
24.7g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

1 tsp olive oil

1 clove garlic

2 cups baby spinach

2 large eggs

1 cup liquid egg whites

0.25 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

1.5 oz feta cheese

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish or deep-dish ramekin.

  • 2

    Heat the olive oil in a skillet over medium heat, add the minced garlic and baby spinach, and sauté until the leaves are just wilted and the garlic is fragrant.

  • 3

    In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, and non-fat Greek yogurt until the mixture is completely smooth and incorporated.

  • 4

    Season the egg mixture with sea salt, black pepper, and red pepper flakes, whisking once more to distribute the spices.

  • 5

    Spread the sautéed spinach and garlic evenly across the bottom of the prepared baking dish.

  • 6

    Pour the egg mixture carefully over the spinach and sprinkle the crumbled feta cheese evenly across the top.

  • 7

    Place the dish in the oven and bake for 20 to 25 minutes, or until the eggs are fully set in the center and the edges are slightly puffed.

  • 8

    Remove from the oven and allow the dish to rest for 2 minutes before serving warm.