Fluffy Egg White Veggie Frittata

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

Fluffy Egg White Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White Veggie Frittata

Enjoy a light yet satisfying frittata featuring fluffy egg whites and a medley of fresh vegetables. This versatile dish brings vibrant colors, wholesome flavors, and a delicate balance of protein and low calories, perfect for any meal of the day.

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NUTRITION

326kcal
Protein
49.4g
Fat
5.7g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

1.75 cups Egg Whites (approx 430g)

1 cup Fresh Spinach (30g)

1 small Red Bell Pepper (74g)

1 small Tomato (91g)

0.5 cup Mushrooms (35g)

0.25 cup Red Onion, chopped (40g)

1 tsp Olive Oil (4.5g)

Salt & Pepper to taste

1 tbsp Fresh Herbs, chopped (optional, 3g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Dice the red bell pepper, tomato, mushrooms, and red onion. Rinse the spinach and roughly chop the herbs if using.

  • 3

    Sauté the diced vegetables in the skillet for about 3-4 minutes until they begin to soften.

  • 4

    Pour in the egg whites, ensuring they evenly cover the vegetables. Season lightly with salt and pepper.

  • 5

    Allow the mixture to cook undisturbed for about 3-4 minutes until the edges begin to set.

  • 6

    Gently stir in the fresh spinach and herbs; let the egg whites continue cooking until fully set, about another 2-3 minutes.

  • 7

    Check that the egg whites are cooked through, then remove from heat.

  • 8

    Serve warm and enjoy your fluffy, nutrient-packed frittata.

Fluffy Egg White Veggie Frittata

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

Fluffy Egg White Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White Veggie Frittata

Enjoy a light yet satisfying frittata featuring fluffy egg whites and a medley of fresh vegetables. This versatile dish brings vibrant colors, wholesome flavors, and a delicate balance of protein and low calories, perfect for any meal of the day.

NUTRITION

326kcal
Protein
49.4g
Fat
5.7g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

1.75 cups Egg Whites (approx 430g)

1 cup Fresh Spinach (30g)

1 small Red Bell Pepper (74g)

1 small Tomato (91g)

0.5 cup Mushrooms (35g)

0.25 cup Red Onion, chopped (40g)

1 tsp Olive Oil (4.5g)

Salt & Pepper to taste

1 tbsp Fresh Herbs, chopped (optional, 3g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Dice the red bell pepper, tomato, mushrooms, and red onion. Rinse the spinach and roughly chop the herbs if using.

  • 3

    Sauté the diced vegetables in the skillet for about 3-4 minutes until they begin to soften.

  • 4

    Pour in the egg whites, ensuring they evenly cover the vegetables. Season lightly with salt and pepper.

  • 5

    Allow the mixture to cook undisturbed for about 3-4 minutes until the edges begin to set.

  • 6

    Gently stir in the fresh spinach and herbs; let the egg whites continue cooking until fully set, about another 2-3 minutes.

  • 7

    Check that the egg whites are cooked through, then remove from heat.

  • 8

    Serve warm and enjoy your fluffy, nutrient-packed frittata.