YOUR SOLIN GENERATED RECIPE
Baked Eggs with Spinach and Feta
Oven-baked eggs and whites nestled in a bed of wilted spinach and bursting cherry tomatoes, topped with tangy feta for a savory and satisfying start to your morning.
INGREDIENTS
2 large eggs
0.75 cup egg whites
1.5 oz feta cheese
1 cup baby spinach
0.5 cup cherry tomatoes
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 slice whole grain bread
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or baking dish with the extra virgin olive oil.
Place the fresh baby spinach and halved cherry tomatoes into the bottom of the dish, pressing them down slightly to create a level base.
In a small bowl, whisk together the egg whites, sea salt, black pepper, and garlic powder until well combined.
Pour the seasoned egg whites over the vegetables in the baking dish.
Carefully crack the two whole eggs on top of the egg white mixture, keeping the yolks intact for a beautiful presentation.
Crumble the feta cheese evenly over the top of the eggs and vegetables.
Place the dish in the oven and bake for 15 to 18 minutes, or until the egg whites are fully set and the yolks reach your desired level of firmness.
While the eggs bake, toast the slice of whole grain bread until golden and crisp.
Remove the baking dish from the oven and let it sit for one minute before serving alongside the toasted bread.