Protein-Packed Spinach and Mushroom Egg White Frittata

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

Protein-Packed Spinach and Mushroom Egg White Frittata

YOUR SOLIN GENERATED RECIPE

Protein-Packed Spinach and Mushroom Egg White Frittata

Savor a light yet protein-rich frittata bursting with fresh spinach, earthy mushrooms, and a hint of red bell pepper, all elevated by a touch of tangy feta cheese and a drizzle of olive oil. This versatile dish is perfect for any meal of the day, offering clean, balanced flavors and a satisfying texture that makes healthy eating a delight.

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NUTRITION

352kcal
Protein
43.6g
Fat
15.4g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

10 large egg whites (approx. 300g)

1 cup fresh spinach (30g)

1 cup sliced mushrooms (70g)

1/2 medium red bell pepper (45g)

2 teaspoons olive oil

1 ounce feta cheese (28g)

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly grease an oven-safe non-stick skillet with olive oil.

  • 3

    Add the sliced mushrooms and red bell pepper to the skillet and sauté over medium heat for about 3 minutes until they begin to soften.

  • 4

    Toss in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 5

    In a bowl, whisk together the egg whites with a pinch of salt and pepper.

  • 6

    Pour the egg whites evenly over the sautéed vegetables in the skillet.

  • 7

    Sprinkle the feta cheese evenly on top.

  • 8

    Allow the frittata to cook on the stovetop for 2-3 minutes until the edges start to set.

  • 9

    Transfer the skillet to the preheated oven and bake for 10-12 minutes until the egg whites are fully set and the frittata is lightly golden.

  • 10

    Remove from the oven, slice, and serve warm.

Protein-Packed Spinach and Mushroom Egg White Frittata

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

Protein-Packed Spinach and Mushroom Egg White Frittata

YOUR SOLIN GENERATED RECIPE

Protein-Packed Spinach and Mushroom Egg White Frittata

Savor a light yet protein-rich frittata bursting with fresh spinach, earthy mushrooms, and a hint of red bell pepper, all elevated by a touch of tangy feta cheese and a drizzle of olive oil. This versatile dish is perfect for any meal of the day, offering clean, balanced flavors and a satisfying texture that makes healthy eating a delight.

NUTRITION

352kcal
Protein
43.6g
Fat
15.4g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

10 large egg whites (approx. 300g)

1 cup fresh spinach (30g)

1 cup sliced mushrooms (70g)

1/2 medium red bell pepper (45g)

2 teaspoons olive oil

1 ounce feta cheese (28g)

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly grease an oven-safe non-stick skillet with olive oil.

  • 3

    Add the sliced mushrooms and red bell pepper to the skillet and sauté over medium heat for about 3 minutes until they begin to soften.

  • 4

    Toss in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 5

    In a bowl, whisk together the egg whites with a pinch of salt and pepper.

  • 6

    Pour the egg whites evenly over the sautéed vegetables in the skillet.

  • 7

    Sprinkle the feta cheese evenly on top.

  • 8

    Allow the frittata to cook on the stovetop for 2-3 minutes until the edges start to set.

  • 9

    Transfer the skillet to the preheated oven and bake for 10-12 minutes until the egg whites are fully set and the frittata is lightly golden.

  • 10

    Remove from the oven, slice, and serve warm.