Creamy Egg and Spinach Frittata

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

Creamy Egg and Spinach Frittata

YOUR SOLIN GENERATED RECIPE

Creamy Egg and Spinach Frittata

Enjoy a delightfully light yet satisfying frittata bursting with silky eggs, creamy low-fat cheeses, and fresh spinach. The subtly savory blend of ingredients makes this dish perfect for any meal of the day.

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NUTRITION

354kcal
Protein
34g
Fat
19.2g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (≈150g total)

2 cups baby spinach (≈60g)

1/4 cup low-fat ricotta cheese (≈62g)

1/4 cup shredded low-fat mozzarella cheese (≈28g)

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F if you prefer a baked finish, or prepare a non-stick skillet for stove-top cooking.

  • 2

    In a bowl, whisk the eggs until smooth. Stir in the low-fat ricotta cheese and season with a pinch of salt and black pepper.

  • 3

    Gently fold in the baby spinach and shredded mozzarella cheese, ensuring an even distribution.

  • 4

    For stovetop cooking, heat a lightly greased non-stick skillet over medium heat. Pour in the egg mixture and cook for about 4-5 minutes until the edges start to set.

  • 5

    If using the oven, transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the frittata is fully set in the center.

  • 6

    Remove from heat, let cool slightly, slice into wedges and serve warm.

Creamy Egg and Spinach Frittata

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

Creamy Egg and Spinach Frittata

YOUR SOLIN GENERATED RECIPE

Creamy Egg and Spinach Frittata

Enjoy a delightfully light yet satisfying frittata bursting with silky eggs, creamy low-fat cheeses, and fresh spinach. The subtly savory blend of ingredients makes this dish perfect for any meal of the day.

NUTRITION

354kcal
Protein
34g
Fat
19.2g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (≈150g total)

2 cups baby spinach (≈60g)

1/4 cup low-fat ricotta cheese (≈62g)

1/4 cup shredded low-fat mozzarella cheese (≈28g)

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F if you prefer a baked finish, or prepare a non-stick skillet for stove-top cooking.

  • 2

    In a bowl, whisk the eggs until smooth. Stir in the low-fat ricotta cheese and season with a pinch of salt and black pepper.

  • 3

    Gently fold in the baby spinach and shredded mozzarella cheese, ensuring an even distribution.

  • 4

    For stovetop cooking, heat a lightly greased non-stick skillet over medium heat. Pour in the egg mixture and cook for about 4-5 minutes until the edges start to set.

  • 5

    If using the oven, transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the frittata is fully set in the center.

  • 6

    Remove from heat, let cool slightly, slice into wedges and serve warm.