YOUR SOLIN GENERATED RECIPE
Baked Egg and Spinach Frittata
Oven-baked eggs whisked with creamy Greek yogurt and layered with vibrant spinach and tangy feta for a fluffy, protein-packed meal.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1 oz feta cheese
2 cups fresh spinach
0.5 cup cherry tomatoes
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 and lightly grease a 6-inch or 8-inch baking dish with the extra virgin olive oil.
In a medium mixing bowl, whisk together the eggs, liquid egg whites, and non-fat Greek yogurt until the mixture is completely smooth and combined.
Stir in the sea salt, black pepper, and garlic powder to season the egg base.
Roughly chop the fresh spinach and halve the cherry tomatoes, then spread them evenly across the bottom of the prepared baking dish.
Pour the egg mixture over the vegetables, using a fork to ensure the spinach is mostly submerged.
Crumble the feta cheese evenly over the top of the egg mixture.
Place the dish in the oven and bake for 25 to 30 minutes, or until the center is firm to the touch and the edges are lightly golden.
Remove from the oven and let the frittata rest for 5 minutes before slicing into wedges.