Name: Baked Eggs with Feta 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; 2 oz feta cheese; 1 cup baby spinach; 0.5 cup cherry tomatoes; 1 tsp extra virgin olive oil; 0.25 cup nonfat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley; 1 tsp dried oregano; 1 clove garlic

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 Feta and Herbs

Oven-baked eggs and whites nestled in a bed of wilted spinach and blistered tomatoes, topped with tangy crumbled feta and a dollop of creamy Greek yogurt.

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NUTRITION

Protein

48.1g

Fat

32.8g

Carbs

13.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

2 oz feta cheese

1 cup baby spinach

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 cup nonfat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with the olive oil.
2
Mince the garlic clove and halve the cherry tomatoes.
3
In a small skillet over medium heat, sauté the minced garlic and baby spinach until the spinach is just wilted.
4
Transfer the wilted spinach and the halved cherry tomatoes to the prepared baking dish, spreading them evenly across the bottom.
5
Pour the liquid egg whites over the vegetables, then carefully crack the three whole eggs on top, keeping the yolks intact.
6
Sprinkle the sea salt, black pepper, dried oregano, and crumbled feta cheese evenly over the egg mixture.
7
Place the dish in the oven and bake for 12-15 minutes, or until the egg whites are fully set but the yolks remain slightly soft.
8
Remove from the oven and garnish with fresh chopped parsley and a dollop of creamy Greek yogurt before serving.