YOUR SOLIN GENERATED RECIPE
Baked Egg Bites with Spinach and Feta
Protein-packed egg bites baked with vibrant spinach and tangy feta, creating a velvety texture that melts in your mouth.
INGREDIENTS
4 large eggs
0.75 cup non-fat Greek yogurt
1 oz feta cheese
1 cup baby spinach
0.25 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 350°F and lightly grease a standard 6-cup silicone muffin tin with a small amount of oil.
Heat the extra virgin olive oil in a skillet over medium heat, then sauté the diced red bell pepper and baby spinach until the spinach is wilted and the water has evaporated.
In a large bowl, whisk together the eggs, non-fat Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is completely smooth and aerated.
Distribute the sautéed vegetable mixture and the crumbled feta cheese evenly among the six muffin cups.
Pour the egg mixture over the vegetables and cheese in each cup, filling them nearly to the top.
Bake for 20 to 25 minutes, or until the egg bites are set in the center and slightly golden on the edges.
Allow the bites to cool in the pan for 5 minutes before gently popping them out to serve.