Spinach Mushroom Egg White Frittata

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

Spinach Mushroom Egg White Frittata

YOUR SOLIN GENERATED RECIPE

Spinach Mushroom Egg White Frittata

Savor the delicate and fluffy textures of egg whites combined with earthy mushrooms, fresh spinach, and a hint of sweet red bell pepper. This light frittata is elevated with a sprinkle of tangy feta, delivering a harmonious blend of flavors that make for an energizing and satisfying meal any time of the day.

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NUTRITION

363kcal
Protein
57.6g
Fat
8.7g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

2 cups Egg Whites (480g total)

1 cup Raw Spinach (30g)

1 cup Sliced Mushrooms (70g)

½ cup Diced Red Bell Pepper (75g)

0.5 oz Feta Cheese (14g)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat a small, oven-safe skillet over medium heat and add the olive oil. Once hot, add the sliced mushrooms and diced red bell pepper. Sauté for 3-4 minutes until softened.

  • 3

    Stir in the raw spinach and cook until it wilts, about 1-2 minutes.

  • 4

    Pour in the egg whites evenly over the vegetables. Season lightly with salt and pepper.

  • 5

    Allow the mixture to set on the bottom for about 2 minutes, then transfer the skillet to the preheated oven.

  • 6

    Bake for 8-10 minutes until the egg whites are fully set. Remove from oven and sprinkle the crumbled feta cheese on top.

  • 7

    Let the frittata rest for a couple of minutes before slicing and serving.

Spinach Mushroom Egg White Frittata

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

Spinach Mushroom Egg White Frittata

YOUR SOLIN GENERATED RECIPE

Spinach Mushroom Egg White Frittata

Savor the delicate and fluffy textures of egg whites combined with earthy mushrooms, fresh spinach, and a hint of sweet red bell pepper. This light frittata is elevated with a sprinkle of tangy feta, delivering a harmonious blend of flavors that make for an energizing and satisfying meal any time of the day.

NUTRITION

363kcal
Protein
57.6g
Fat
8.7g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

2 cups Egg Whites (480g total)

1 cup Raw Spinach (30g)

1 cup Sliced Mushrooms (70g)

½ cup Diced Red Bell Pepper (75g)

0.5 oz Feta Cheese (14g)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat a small, oven-safe skillet over medium heat and add the olive oil. Once hot, add the sliced mushrooms and diced red bell pepper. Sauté for 3-4 minutes until softened.

  • 3

    Stir in the raw spinach and cook until it wilts, about 1-2 minutes.

  • 4

    Pour in the egg whites evenly over the vegetables. Season lightly with salt and pepper.

  • 5

    Allow the mixture to set on the bottom for about 2 minutes, then transfer the skillet to the preheated oven.

  • 6

    Bake for 8-10 minutes until the egg whites are fully set. Remove from oven and sprinkle the crumbled feta cheese on top.

  • 7

    Let the frittata rest for a couple of minutes before slicing and serving.