YOUR SOLIN GENERATED RECIPE
Fluffy Mediterranean Herb Frittata with Spinach and Feta
Enjoy a light yet protein-packed Mediterranean-inspired frittata featuring a blend of whole eggs and egg whites, tender spinach, juicy cherry tomatoes, and tangy feta cheese, all accented with red onion and aromatic herbs, making for a fluffy dish perfect for any meal of the day.
INGREDIENTS
2 large Whole Eggs
4 large Egg Whites
1.5 oz Feta Cheese (crumbled)
1 cup Fresh Spinach
1/2 cup halved Cherry Tomatoes
1/4 cup diced Red Onion
1/2 teaspoon Olive Oil
1/4 teaspoon Dried Oregano
1/4 teaspoon Dried Basil
Salt & Pepper to taste
PREPARATION
Preheat the oven to 375°F if you prefer a baked finish, otherwise prepare your stovetop for a gentle cook.
In a bowl, whisk together the 2 whole eggs and 4 egg whites until well combined. Season with a pinch of salt and pepper.
Stir in the dried oregano and basil.
Heat 1/2 teaspoon of olive oil in an oven-safe skillet over medium heat. Add the diced red onion and sauté until softened, about 2 minutes.
Add the halved cherry tomatoes and fresh spinach to the skillet. Cook just until the spinach begins to wilt, about 1-2 minutes.
Pour the egg mixture over the vegetables, gently stirring to distribute evenly.
Sprinkle the crumbled feta cheese evenly over the top.
Allow the mixture to set on the stovetop for 2 minutes, then transfer the skillet to the preheated oven. Bake for an additional 8-10 minutes until the frittata is fully set and slightly golden on top, or continue cooking on low heat until fully cooked if not using an oven.
Remove from heat, slice into wedges, and serve warm.