YOUR SOLIN GENERATED RECIPE
Fluffy Bell Pepper and Spinach Egg White Frittata
Savor this light yet protein-packed egg white frittata bursting with the sweet crunch of red bell pepper and the fresh, vibrant taste of spinach. Delicately finished with a sprinkle of crumbled low-fat feta and a drizzle of olive oil, this dish is perfect for any mealtime, offering a fluffy texture and an appetizing aroma that makes healthy eating a delight.
INGREDIENTS
10 large egg whites (approx 330g)
1 medium red bell pepper (120g)
1 cup fresh spinach (30g)
1/4 cup low-fat crumbled feta cheese (38g)
1 teaspoon olive oil (5g)
PREPARATION
Preheat your oven to 375°F.
Chop the red bell pepper into small dice and roughly chop the fresh spinach.
Heat a non-stick, oven-safe skillet over medium heat and add the olive oil.
Sauté the diced red bell pepper until it begins to soften, about 2-3 minutes.
Add the spinach and cook until wilted, about 1-2 minutes, stirring continuously.
In a bowl, gently whisk the liquid egg whites until slightly frothy and then stir in the crumbled feta cheese.
Pour the egg white mixture evenly over the sautéed vegetables in the skillet.
Allow the mixture to set on the stovetop for 2 minutes, then transfer the skillet to the preheated oven.
Bake for about 8-10 minutes or until the frittata is fully set and lightly golden on top.
Remove from the oven, let cool slightly, slice into wedges, and serve warm.