YOUR SOLIN GENERATED RECIPE
Cheesy Baked Eggs Skillet
Oven-baked eggs and egg whites whisked with creamy Greek yogurt and folded over sautéed peppers and spinach for a bubbly, protein-packed breakfast.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
1 oz sharp cheddar cheese
0.25 cup non-fat greek yogurt
1 cup fresh spinach
0.5 cup red bell pepper
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the large eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well-combined.
Heat the extra virgin olive oil in an 8-inch oven-safe skillet over medium heat.
Add the diced red bell pepper to the skillet and sauté for 3-4 minutes until the peppers have softened slightly.
Add the fresh spinach to the skillet and stir for 1 minute until it is just wilted.
Pour the egg and yogurt mixture into the skillet over the vegetables, stirring very gently to ensure the peppers and spinach are evenly distributed.
Sprinkle the shredded sharp cheddar cheese evenly over the top of the egg mixture.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are fully set and the cheese is golden and bubbly.