Name: Baked Eggs with Hashbrowns and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 tsp olive oil; 1 cup frozen shredded hashbrowns; 1 cup fresh baby spinach; 3 large eggs; 0.5 cup liquid egg whites; 1 oz feta cheese; 0.5 cup nonfat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Hashbrowns and Spinach

Oven-baked eggs nestled in golden hashbrowns and vibrant spinach, finished with a sprinkle of salty feta for a savory morning bake.

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NUTRITION

Protein

51.3g

Fat

26.1g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

1 tsp olive oil

1 cup frozen shredded hashbrowns

1 cup fresh baby spinach

3 large eggs

0.5 cup liquid egg whites

1 oz feta cheese

0.5 cup nonfat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat oven to 400°F and grease a small oven-safe skillet or baking dish with the olive oil.
2
Spread the shredded hashbrowns in an even layer and bake for 15 minutes until the edges start to crisp.
3
Remove from the oven, layer the fresh baby spinach over the potatoes, and return to the oven for 2 minutes to wilt.
4
In a small bowl, whisk together the liquid egg whites, sea salt, black pepper, and garlic powder.
5
Pour the egg white mixture over the wilted spinach and potatoes, then carefully crack the 3 whole eggs on top.
6
Sprinkle the crumbled feta cheese over the dish and bake for another 10-12 minutes until the egg whites are set.
7
Serve immediately with a dollop of nonfat Greek yogurt on the side for a creamy finish.