YOUR SOLIN GENERATED RECIPE
Spinach Mushroom Egg White Frittata
A light and fluffy egg white frittata bursting with the earthy flavors of sautéed mushrooms and fresh spinach, accented by a subtle hint of red onion and a creamy sprinkle of low‐fat feta. Perfectly balanced for a clean, protein-packed meal to energize your day.
INGREDIENTS
10 egg whites (approx 330g)
1 cup fresh spinach
1 cup sliced mushrooms
1/4 cup diced red onion
2 tsp olive oil
1/4 cup low-fat feta cheese
PREPARATION
Preheat your oven to 375°F.
In an oven-safe skillet, heat 2 teaspoons of olive oil over medium heat. Add the diced red onion and sauté until softened, about 2 minutes.
Add the sliced mushrooms to the skillet and cook until they begin to release their moisture and soften, about 3-4 minutes.
Stir in the fresh spinach and cook until just wilted, about 1-2 minutes.
In a bowl, whisk together the egg whites until lightly frothy. Pour the egg whites evenly over the vegetables in the skillet.
Allow the mixture to cook undisturbed for 2-3 minutes on the stovetop until the edges start to set.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the egg whites are fully set.
Remove from the oven and sprinkle the low-fat feta cheese on top. Give a gentle stir if desired, and serve warm.