Name: Baked Eggs with Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup liquid egg whites; 2 cup fresh baby spinach; 2 slices Ezekiel bread; 0.5 oz feta cheese; 1 tsp extra virgin olive oil; 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

Baked Eggs with Sautéed Spinach

Farm-fresh eggs and egg whites baked over a bed of garlicky sautéed spinach, served with toasted Ezekiel bread for a satisfying and savory crunch.

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NUTRITION

Protein

46.9g

Fat

21.1g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

2 cup fresh baby spinach

2 slices Ezekiel bread

0.5 oz feta cheese

1 tsp extra virgin olive oil

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 (190°C).
2
Heat the extra virgin olive oil in a small oven-safe skillet over medium heat.
3
Add the fresh baby spinach and garlic powder to the skillet, sautéing for 1-2 minutes until the leaves are wilted and vibrant green.
4
Pour the liquid egg whites evenly over the spinach base, then carefully crack the two whole eggs on top.
5
Sprinkle the sea salt, black pepper, and crumbled feta cheese over the eggs.
6
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
7
While the eggs are baking, toast the Ezekiel bread slices until they reach your desired level of crispness.
8
Remove the skillet from the oven and serve immediately alongside the warm toasted bread.