Creamy Spinach and Feta Frittata

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

Creamy Spinach and Feta Frittata

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Feta Frittata

Savor the delightful medley of fresh spinach, tangy feta, and ripe cherry tomatoes melded into a creamy, protein-packed frittata. Perfect for any meal of the day, this dish offers a harmonious balance of flavors and textures—from the soft, fluffy eggs to the vibrant burst of vegetables—making it as nutritious as it is delicious.

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NUTRITION

418kcal
Protein
32g
Fat
27.7g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1 cup fresh spinach

1/4 cup crumbled feta cheese

1/2 cup cherry tomatoes

1 small red onion

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F if you plan to finish the frittata in the oven, otherwise have all ingredients prepped for stovetop cook.

  • 2

    Chop the red onion finely and slice the cherry tomatoes in half. Rinse the spinach thoroughly.

  • 3

    In a bowl, whisk together the 3 whole eggs and 2 egg whites. Season with a pinch of salt and pepper.

  • 4

    Heat a non-stick, oven-safe skillet over medium heat and add 1 tsp of olive oil. Sauté the red onion until it softens, about 2 minutes.

  • 5

    Add the spinach to the skillet and cook until wilted, roughly 1-2 minutes. Stir in the cherry tomatoes and allow them to slightly soften.

  • 6

    Pour the egg mixture evenly over the vegetables, letting it settle. Sprinkle the crumbled feta cheese evenly on top.

  • 7

    Let the frittata cook on the stovetop for 3-4 minutes until the edges begin to set. If using the oven, transfer the skillet and bake for an additional 5-7 minutes until fully set but still moist.

  • 8

    Remove from heat and let stand for a minute before slicing. Serve warm and enjoy the blend of creamy egg with the tang of feta and fresh vegetables.

Creamy Spinach and Feta Frittata

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

Creamy Spinach and Feta Frittata

YOUR SOLIN GENERATED RECIPE

Creamy Spinach and Feta Frittata

Savor the delightful medley of fresh spinach, tangy feta, and ripe cherry tomatoes melded into a creamy, protein-packed frittata. Perfect for any meal of the day, this dish offers a harmonious balance of flavors and textures—from the soft, fluffy eggs to the vibrant burst of vegetables—making it as nutritious as it is delicious.

NUTRITION

418kcal
Protein
32g
Fat
27.7g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1 cup fresh spinach

1/4 cup crumbled feta cheese

1/2 cup cherry tomatoes

1 small red onion

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F if you plan to finish the frittata in the oven, otherwise have all ingredients prepped for stovetop cook.

  • 2

    Chop the red onion finely and slice the cherry tomatoes in half. Rinse the spinach thoroughly.

  • 3

    In a bowl, whisk together the 3 whole eggs and 2 egg whites. Season with a pinch of salt and pepper.

  • 4

    Heat a non-stick, oven-safe skillet over medium heat and add 1 tsp of olive oil. Sauté the red onion until it softens, about 2 minutes.

  • 5

    Add the spinach to the skillet and cook until wilted, roughly 1-2 minutes. Stir in the cherry tomatoes and allow them to slightly soften.

  • 6

    Pour the egg mixture evenly over the vegetables, letting it settle. Sprinkle the crumbled feta cheese evenly on top.

  • 7

    Let the frittata cook on the stovetop for 3-4 minutes until the edges begin to set. If using the oven, transfer the skillet and bake for an additional 5-7 minutes until fully set but still moist.

  • 8

    Remove from heat and let stand for a minute before slicing. Serve warm and enjoy the blend of creamy egg with the tang of feta and fresh vegetables.