Protein-Packed Spinach and Mushroom Egg White Frittata

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

Protein-Packed Spinach and Mushroom Egg White Frittata

YOUR SOLIN GENERATED RECIPE

Protein-Packed Spinach and Mushroom Egg White Frittata

Enjoy a light yet satisfying frittata bursting with fresh flavors. Tender egg whites meet savory sautéed mushrooms, spinach, bell pepper, and red onion, all accented by a sprinkle of creamy low-fat feta and juicy cherry tomatoes. This dish is delightfully balanced, perfect for fueling busy mornings or recharging your day.

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NUTRITION

380kcal
Protein
43.4g
Fat
13.5g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

10 egg whites (~300g)

1 oz low-fat feta cheese

1 cup fresh spinach

1/2 cup sliced mushrooms

1 medium red bell pepper

1 small red onion

1/2 cup cherry tomatoes

2 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 2

    Dice the red bell pepper and red onion, slice the mushrooms, and halve the cherry tomatoes. Set aside the fresh spinach.

  • 3

    Sauté the bell pepper, onion, and mushrooms in the hot olive oil for about 3-4 minutes until slightly softened.

  • 4

    Add the spinach and cherry tomatoes and sauté for another 1-2 minutes until the spinach wilts.

  • 5

    Meanwhile, in a mixing bowl, whisk together 10 egg whites with a pinch of salt and pepper.

  • 6

    Pour the egg whites over the sautéed vegetables in the skillet, allowing them to evenly coat the vegetables.

  • 7

    Sprinkle the low-fat feta cheese evenly over the mixture.

  • 8

    Reduce the heat to low and cover the skillet. Let the frittata cook for 8-10 minutes, or until the egg whites are fully set.

  • 9

    Once cooked, remove from heat, slice into portions, and serve warm.

Protein-Packed Spinach and Mushroom Egg White Frittata

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

Protein-Packed Spinach and Mushroom Egg White Frittata

YOUR SOLIN GENERATED RECIPE

Protein-Packed Spinach and Mushroom Egg White Frittata

Enjoy a light yet satisfying frittata bursting with fresh flavors. Tender egg whites meet savory sautéed mushrooms, spinach, bell pepper, and red onion, all accented by a sprinkle of creamy low-fat feta and juicy cherry tomatoes. This dish is delightfully balanced, perfect for fueling busy mornings or recharging your day.

NUTRITION

380kcal
Protein
43.4g
Fat
13.5g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

10 egg whites (~300g)

1 oz low-fat feta cheese

1 cup fresh spinach

1/2 cup sliced mushrooms

1 medium red bell pepper

1 small red onion

1/2 cup cherry tomatoes

2 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.

  • 2

    Dice the red bell pepper and red onion, slice the mushrooms, and halve the cherry tomatoes. Set aside the fresh spinach.

  • 3

    Sauté the bell pepper, onion, and mushrooms in the hot olive oil for about 3-4 minutes until slightly softened.

  • 4

    Add the spinach and cherry tomatoes and sauté for another 1-2 minutes until the spinach wilts.

  • 5

    Meanwhile, in a mixing bowl, whisk together 10 egg whites with a pinch of salt and pepper.

  • 6

    Pour the egg whites over the sautéed vegetables in the skillet, allowing them to evenly coat the vegetables.

  • 7

    Sprinkle the low-fat feta cheese evenly over the mixture.

  • 8

    Reduce the heat to low and cover the skillet. Let the frittata cook for 8-10 minutes, or until the egg whites are fully set.

  • 9

    Once cooked, remove from heat, slice into portions, and serve warm.