Fluffy Baked Egg Frittata with Fresh Spinach and Cherry Tomatoes

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

Fluffy Baked Egg Frittata with Fresh Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Egg Frittata with Fresh Spinach and Cherry Tomatoes

Enjoy a light yet satisfying frittata featuring a blend of whole eggs and egg whites for a balanced protein boost, complemented by vibrant fresh spinach, juicy cherry tomatoes, a hint of red onion, and creamy low-fat feta. This dish is baked to perfection with a touch of olive oil, resulting in a fluffy and flavorful meal perfect for any time of the day.

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NUTRITION

401kcal
Protein
31.2g
Fat
25g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs (150g total)

2 large egg whites (66g total)

1 cup fresh spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1/4 cup diced red onion (40g)

1/4 cup crumbled low-fat feta cheese (40g)

1 teaspoon olive oil

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish with olive oil.

  • 2

    In a mixing bowl, whisk together the whole eggs and egg whites until well combined. Season with a pinch of salt and pepper if desired.

  • 3

    Fold in the fresh spinach, halved cherry tomatoes, diced red onion, and crumbled low-fat feta cheese into the egg mixture.

  • 4

    Pour the mixture evenly into the prepared baking dish, ensuring the vegetables are evenly distributed.

  • 5

    Bake in the preheated oven for 18-22 minutes or until the frittata is set and slightly golden on top.

  • 6

    Remove from the oven, let it cool for a couple of minutes, then slice and serve warm.

Fluffy Baked Egg Frittata with Fresh Spinach and Cherry Tomatoes

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

Fluffy Baked Egg Frittata with Fresh Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Egg Frittata with Fresh Spinach and Cherry Tomatoes

Enjoy a light yet satisfying frittata featuring a blend of whole eggs and egg whites for a balanced protein boost, complemented by vibrant fresh spinach, juicy cherry tomatoes, a hint of red onion, and creamy low-fat feta. This dish is baked to perfection with a touch of olive oil, resulting in a fluffy and flavorful meal perfect for any time of the day.

NUTRITION

401kcal
Protein
31.2g
Fat
25g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs (150g total)

2 large egg whites (66g total)

1 cup fresh spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1/4 cup diced red onion (40g)

1/4 cup crumbled low-fat feta cheese (40g)

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish with olive oil.

  • 2

    In a mixing bowl, whisk together the whole eggs and egg whites until well combined. Season with a pinch of salt and pepper if desired.

  • 3

    Fold in the fresh spinach, halved cherry tomatoes, diced red onion, and crumbled low-fat feta cheese into the egg mixture.

  • 4

    Pour the mixture evenly into the prepared baking dish, ensuring the vegetables are evenly distributed.

  • 5

    Bake in the preheated oven for 18-22 minutes or until the frittata is set and slightly golden on top.

  • 6

    Remove from the oven, let it cool for a couple of minutes, then slice and serve warm.