YOUR SOLIN GENERATED RECIPE
Mini Spinach and Feta Quiches
Oven-baked egg bites packed with sautéed spinach and tangy feta cheese, offering a velvety texture that melts in your mouth.
INGREDIENTS
2 large eggs
0.5 cup egg whites
0.5 cup nonfat Greek yogurt
0.75 ounce feta cheese
1 cup fresh spinach
0.25 cup yellow onion
0.25 teaspoon extra virgin olive oil
0.25 teaspoon sea salt
0.25 teaspoon black pepper
0.13 teaspoon garlic powder
PREPARATION
Preheat your oven to 350°F (175°C) and generously grease a standard 6-cup muffin tin with olive oil or avocado oil spray.
Finely dice the yellow onion and roughly chop the fresh spinach.
Heat the olive oil in a small skillet over medium heat. Add the onion and sauté for 3-4 minutes until translucent and soft.
Add the chopped spinach to the skillet and cook for 1-2 minutes just until wilted, then remove from heat to cool slightly.
In a large mixing bowl, whisk together the whole eggs, egg whites, and Greek yogurt until the mixture is completely smooth and no yogurt lumps remain.
Whisk in the sea salt, black pepper, and garlic powder.
Fold the sautéed onion, wilted spinach, and crumbled feta cheese into the egg mixture.
Distribute the mixture evenly among the 6 prepared muffin cups, filling each about three-quarters full.
Bake for 20-25 minutes, or until the quiches have puffed up and the centers are firm to the touch.
Allow the quiches to cool in the tin for 5 minutes before using a silicone spatula to gently pop them out.