Protein-Packed Egg White Veggie Frittata

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

Protein-Packed Egg White Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Protein-Packed Egg White Veggie Frittata

Savor a vibrant medley of fresh vegetables folded into fluffy egg whites and a hint of low-fat feta, all lightly sautéed with olive oil. This frittata is a delicate balance of protein and wholesome veggies, perfect for any meal of the day, providing a burst of flavor and nourishing energy.

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NUTRITION

330kcal
Protein
39.1g
Fat
10g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

9 large egg whites (approx. 297g)

1 cup spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1/2 medium red bell pepper, sliced (75g)

1 small onion, diced (50g)

1/4 cup crumbled low-fat feta cheese (40g)

1 teaspoon olive oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a non-stick, oven-safe skillet, heat the olive oil over medium heat.

  • 3

    Add the diced onion and sauté until translucent, about 2-3 minutes.

  • 4

    Stir in the red bell pepper and spinach, cooking just until the spinach wilts, about 1-2 minutes.

  • 5

    Add the halved cherry tomatoes and cook briefly to warm through.

  • 6

    Pour in the egg whites evenly over the vegetables, gently stirring to combine.

  • 7

    Sprinkle the crumbled feta cheese over the top.

  • 8

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

  • 9

    Bake for 8-10 minutes, or until the egg whites are set and lightly golden.

  • 10

    Remove from the oven, slice, and serve warm.

Protein-Packed Egg White Veggie Frittata

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

Protein-Packed Egg White Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Protein-Packed Egg White Veggie Frittata

Savor a vibrant medley of fresh vegetables folded into fluffy egg whites and a hint of low-fat feta, all lightly sautéed with olive oil. This frittata is a delicate balance of protein and wholesome veggies, perfect for any meal of the day, providing a burst of flavor and nourishing energy.

NUTRITION

330kcal
Protein
39.1g
Fat
10g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

9 large egg whites (approx. 297g)

1 cup spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1/2 medium red bell pepper, sliced (75g)

1 small onion, diced (50g)

1/4 cup crumbled low-fat feta cheese (40g)

1 teaspoon olive oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a non-stick, oven-safe skillet, heat the olive oil over medium heat.

  • 3

    Add the diced onion and sauté until translucent, about 2-3 minutes.

  • 4

    Stir in the red bell pepper and spinach, cooking just until the spinach wilts, about 1-2 minutes.

  • 5

    Add the halved cherry tomatoes and cook briefly to warm through.

  • 6

    Pour in the egg whites evenly over the vegetables, gently stirring to combine.

  • 7

    Sprinkle the crumbled feta cheese over the top.

  • 8

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

  • 9

    Bake for 8-10 minutes, or until the egg whites are set and lightly golden.

  • 10

    Remove from the oven, slice, and serve warm.