YOUR SOLIN GENERATED RECIPE
Parmesan Egg Pie with Sautéed Vegetables
Whisked eggs and Greek yogurt baked into a fluffy pie with earthy sautéed mushrooms, sweet onions, and vibrant spinach, topped with a golden layer of salty parmesan cheese.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
2 tbsp grated parmesan cheese
1 cup sliced cremini mushrooms
0.5 cup diced yellow onion
1 cup fresh baby spinach
0.5 cup halved cherry tomatoes
0.5 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) and lightly grease a 9-inch pie dish or an oven-safe skillet with a small amount of oil.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the diced onions and sliced mushrooms to the skillet, sautéing for 5-7 minutes until the mushrooms are browned and the onions are translucent.
Stir in the halved cherry tomatoes and baby spinach, cooking for just 1-2 minutes until the spinach is wilted, then remove the skillet from heat.
In a large mixing bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and aerated.
Spread the sautéed vegetable mixture evenly across the bottom of the prepared pie dish.
Pour the egg mixture over the vegetables, ensuring they are evenly covered.
Sprinkle the grated parmesan cheese over the top of the egg mixture.
Bake for 25-30 minutes, or until the center of the pie is set and the edges are lightly golden brown.
Remove from the oven and let the pie rest for 5 minutes before slicing into wedges to serve.