Name: Protein-Packed Spinach and Mushroom Egg White Frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 large egg whites; 1 cup fresh spinach; 1 cup sliced mushrooms; 1/2 medium red bell pepper; 1/4 medium red onion (diced); 1 tsp olive oil; 1/4 cup part-skim mozzarella, shredded

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.

YOUR SOLIN GENERATED RECIPE

Protein-Packed Spinach and Mushroom Egg White Frittata

A light yet protein-rich frittata featuring fluffy egg whites, fresh spinach, earthy mushrooms, and a burst of red bell pepper for a touch of sweetness. Finished with a sprinkle of part-skim mozzarella, this dish is a perfect balanced meal any time of the day.

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NUTRITION

Protein

48g

Fat

Carbs

13.9g

SERVINGS

1 serving

INGREDIENTS

10 large egg whites

1 cup fresh spinach

1 cup sliced mushrooms

1/2 medium red bell pepper

1/4 medium red onion (diced)

1 tsp olive oil

1/4 cup part-skim mozzarella, shredded

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PREPARATION

1
Preheat a non-stick oven-safe skillet over medium heat and add the olive oil.
2
Sauté the diced red onion, sliced mushrooms, and halved red bell pepper until they soften, about 3-4 minutes.
3
Add the fresh spinach to the skillet and cook until just wilted.
4
In a bowl, whisk together the egg whites until slightly frothy, then pour them over the veggies in the skillet.
5
Evenly sprinkle the shredded part-skim mozzarella on top.
6
Allow the mixture to cook on the stovetop for 2-3 minutes until the edges begin to set.
7
Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 8-10 minutes or until the egg whites are fully set.
8
Remove from the oven, let cool for a few minutes, and slice into wedges to serve.