Garlic-Herb Mushroom and Spinach Egg White Frittata

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

Garlic-Herb Mushroom and Spinach Egg White Frittata

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Mushroom and Spinach Egg White Frittata

Savor a light, protein-packed egg white frittata bursting with earthy mushrooms, fresh spinach, and fragrant garlic-herb notes. This versatile dish makes an excellent choice whether it's breakfast, lunch, or dinner, offering a delicate balance of flavors and a nourishing boost to your day.

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NUTRITION

353kcal
Protein
44.5g
Fat
16.8g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

10 large egg whites (approx 300g)

1 cup sliced mushrooms (70g)

1 cup fresh spinach (30g)

2 cloves minced garlic (6g)

1 tbsp olive oil (14g)

1/4 cup low-fat feta cheese (38g)

2 tbsp fresh herbs (parsley & basil)

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat olive oil in a non-stick, oven-safe skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the sliced mushrooms to the skillet and cook for 3-4 minutes until they begin to soften and release their moisture.

  • 4

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes. Season with a pinch of salt and pepper.

  • 5

    Pour the egg whites into the skillet, ensuring they evenly cover the vegetables. Sprinkle the fresh herbs over the top.

  • 6

    Allow the mixture to cook on the stovetop for 2 minutes, then gently transfer the skillet to the preheated oven.

  • 7

    Bake for 10-12 minutes, or until the egg whites are fully set.

  • 8

    Remove the skillet from the oven and immediately sprinkle the crumbled low-fat feta cheese over the frittata.

  • 9

    Let it rest for a minute before slicing and serving.

Garlic-Herb Mushroom and Spinach Egg White Frittata

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

Garlic-Herb Mushroom and Spinach Egg White Frittata

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Mushroom and Spinach Egg White Frittata

Savor a light, protein-packed egg white frittata bursting with earthy mushrooms, fresh spinach, and fragrant garlic-herb notes. This versatile dish makes an excellent choice whether it's breakfast, lunch, or dinner, offering a delicate balance of flavors and a nourishing boost to your day.

NUTRITION

353kcal
Protein
44.5g
Fat
16.8g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

10 large egg whites (approx 300g)

1 cup sliced mushrooms (70g)

1 cup fresh spinach (30g)

2 cloves minced garlic (6g)

1 tbsp olive oil (14g)

1/4 cup low-fat feta cheese (38g)

2 tbsp fresh herbs (parsley & basil)

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat olive oil in a non-stick, oven-safe skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the sliced mushrooms to the skillet and cook for 3-4 minutes until they begin to soften and release their moisture.

  • 4

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes. Season with a pinch of salt and pepper.

  • 5

    Pour the egg whites into the skillet, ensuring they evenly cover the vegetables. Sprinkle the fresh herbs over the top.

  • 6

    Allow the mixture to cook on the stovetop for 2 minutes, then gently transfer the skillet to the preheated oven.

  • 7

    Bake for 10-12 minutes, or until the egg whites are fully set.

  • 8

    Remove the skillet from the oven and immediately sprinkle the crumbled low-fat feta cheese over the frittata.

  • 9

    Let it rest for a minute before slicing and serving.