Fluffy Cloud Eggs with Mediterranean Greens and Za'atar

• •4 large eggs, separated
• •2 cups fresh spinach or kale, roughly chopped
• •1 clove garlic, minced
• •1 tablespoon olive oil
• •1/4 teaspoon salt (or to taste)
• •1/8 teaspoon black pepper (or to taste)
• •1/2 teaspoon za'atar spice blend
• •Optional: 2 tablespoons crumbled feta cheese or dairy-free alternative
• •Optional: 1 tablespoon finely chopped sun-dried tomatoes

1. 1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2Carefully separate the egg whites from the yolks, placing the whites in a large, clean bowl and the yolks into separate small bowls or ramekins. Be careful not to break the yolks.
3. 3Using an electric mixer, whisk the egg whites with a pinch of salt until stiff peaks form.
4. 4Spoon four mounds of whisked egg whites onto the prepared baking sheet, leaving a well in the center of each mound for the yolks.
5. 5Bake the egg whites for 3-5 minutes, or until lightly golden and set.
6. 6While the egg whites are baking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
7. 7Add the chopped spinach or kale to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper. If using, stir in sun-dried tomatoes.
8. 8Carefully remove the baking sheet from the oven. Gently place one egg yolk into the center of each baked egg white mound.
9. 9Return the baking sheet to the oven and bake for another 3-5 minutes, or until the yolks are set to your desired runniness (less time for runny, more for firmer).
10. 10To serve, divide the sautéed greens among plates. Carefully place a cloud egg on top of each serving of greens.
11. 11Sprinkle with za'atar spice blend and crumbled feta (if using) before serving immediately.

Eggs are one of the most complete protein sources, containing all nine essential amino acids necessary for the human body.