YOUR SOLIN GENERATED RECIPE
Baked Eggs with Sautéed Spinach
Protein-packed eggs baked over a bed of garlicky sautéed spinach and topped with a savory dusting of aged parmesan cheese.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
2 cup fresh baby spinach
1 oz grated parmesan cheese
1 tsp extra virgin olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp red pepper flakes
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Heat the extra virgin olive oil in a skillet over medium heat, then add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh baby spinach to the skillet and toss gently until just wilted, then season with a pinch of the sea salt and black pepper.
Transfer the sautéed spinach to the bottom of your prepared baking dish, spreading it out into an even layer.
Pour the liquid egg whites over the spinach base, then carefully crack the three whole eggs on top, keeping the yolks intact.
Sprinkle the grated parmesan cheese, remaining sea salt, black pepper, and red pepper flakes over the eggs.
Place the dish in the oven and bake for 12 to 15 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.
Remove from the oven and let rest for one minute before serving directly from the dish.