YOUR SOLIN GENERATED RECIPE
Protein-Packed Baked Eggs with Creamy Cottage Cheese
Whisked eggs and cottage cheese baked with wilted spinach and blistered cherry tomatoes for a velvety, protein-rich morning meal.
INGREDIENTS
3 large eggs
1 cup cottage cheese
2 cups baby 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 oven-safe skillet or ceramic ramekin with the olive oil.
In a medium mixing bowl, whisk together the eggs, cottage cheese, sea salt, black pepper, and garlic powder until the mixture is well combined.
Place the baby spinach in a small pan over medium heat with a tablespoon of water and sauté until just wilted, then squeeze out any excess liquid thoroughly.
Halve the cherry tomatoes and fold them into the egg and cottage cheese mixture along with the wilted spinach.
Pour the egg mixture into the prepared baking dish and place it in the center of the oven.
Bake for 22-25 minutes or until the eggs are puffed and the center is just set.
Remove from the oven and let the dish rest for 5 minutes to allow the cottage cheese to firm up before serving.