Baked Eggs with Feta and Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Feta and Herbs

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Feta and Herbs

Farm-fresh eggs baked until just set with tangy feta cheese, vibrant spinach, and aromatic herbs for a savory and velvety breakfast experience.

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NUTRITION

565kcal
Protein
45.7g
Fat
32.3g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 oz feta cheese

1 cup fresh spinach

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

1 tbsp fresh parsley

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sprouted grain bread

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Lightly grease a small oven-safe skillet or ceramic baking dish with the extra virgin olive oil.

  • 3

    Add the fresh spinach and halved cherry tomatoes to the skillet, sautéing briefly over medium heat until the spinach is just wilted.

  • 4

    Whisk the liquid egg whites in a small bowl and pour them into the skillet, ensuring they cover the bottom and surround the vegetables.

  • 5

    Carefully crack the three whole eggs on top of the egg white mixture, spacing them out evenly.

  • 6

    Crumble the feta cheese over the top of the eggs and season the entire dish with sea salt and black pepper.

  • 7

    Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the egg whites are fully opaque and set, but the yolks remain slightly soft.

  • 8

    Remove from the oven and garnish immediately with freshly chopped parsley and dill.

  • 9

    Serve the baked eggs warm alongside a toasted slice of sprouted grain bread.

Baked Eggs with Feta and Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Feta and Herbs

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Feta and Herbs

Farm-fresh eggs baked until just set with tangy feta cheese, vibrant spinach, and aromatic herbs for a savory and velvety breakfast experience.

NUTRITION

565kcal
Protein
45.7g
Fat
32.3g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 oz feta cheese

1 cup fresh spinach

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

1 tbsp fresh parsley

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sprouted grain bread

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Lightly grease a small oven-safe skillet or ceramic baking dish with the extra virgin olive oil.

  • 3

    Add the fresh spinach and halved cherry tomatoes to the skillet, sautéing briefly over medium heat until the spinach is just wilted.

  • 4

    Whisk the liquid egg whites in a small bowl and pour them into the skillet, ensuring they cover the bottom and surround the vegetables.

  • 5

    Carefully crack the three whole eggs on top of the egg white mixture, spacing them out evenly.

  • 6

    Crumble the feta cheese over the top of the eggs and season the entire dish with sea salt and black pepper.

  • 7

    Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the egg whites are fully opaque and set, but the yolks remain slightly soft.

  • 8

    Remove from the oven and garnish immediately with freshly chopped parsley and dill.

  • 9

    Serve the baked eggs warm alongside a toasted slice of sprouted grain bread.