Name: Mushroom and Swiss Egg Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cremini mushrooms; 2 large eggs; 0.5 cup liquid egg whites; 0.5 cup non-fat Greek yogurt; 1 oz Swiss cheese; 1 tsp extra virgin olive oil; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Mushroom and Swiss Egg Bake

Fluffy eggs baked with earthy sautéed mushrooms and melted Swiss cheese, creating a savory and golden breakfast casserole.

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NUTRITION

Protein

45.9g

Fat

24.1g

Carbs

13.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cremini mushrooms

2 large eggs

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 oz Swiss cheese

1 tsp extra virgin olive oil

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
2
Heat the olive oil in a skillet over medium heat and sauté the sliced mushrooms until they are tender and browned.
3
Add the baby spinach to the skillet and cook for 1 minute until just wilted, then remove from heat.
4
In a mixing bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until smooth.
5
Fold the sautéed mushrooms, wilted spinach, and half of the shredded Swiss cheese into the egg mixture.
6
Pour the mixture into the prepared baking dish and sprinkle the remaining Swiss cheese over the top.
7
Bake for 25 to 30 minutes until the center is set and the top is beautifully golden.