Fluffy Spinach and Feta Frittata with Roasted Asparagus

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

Fluffy Spinach and Feta Frittata with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Fluffy Spinach and Feta Frittata with Roasted Asparagus

Enjoy this light yet filling frittata bursting with fresh spinach, tangy feta cheese, and sweet cherry tomatoes, served alongside perfectly roasted asparagus. The combination of whole eggs, egg whites, and vibrant veggies makes for a versatile, nutrient-rich meal that’s as visually appealing as it is delicious.

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NUTRITION

533kcal
Protein
39.9g
Fat
35.6g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

1/4 cup crumbled feta cheese

1 cup fresh spinach

5 medium cherry tomatoes (halved)

6 asparagus spears

1 tsp olive oil (for cooking)

1 tsp olive oil (for drizzling)

Salt & black pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Wash the asparagus and trim the woody ends. Place them on the baking sheet, drizzle with 1 tsp olive oil, and season lightly with salt and pepper. Roast for 10-12 minutes until tender.

  • 3

    While the asparagus roasts, in a bowl, whisk together 4 large eggs and 2 egg whites. Season with a pinch of salt and pepper.

  • 4

    Heat 1 tsp olive oil in a non-stick skillet over medium heat. Add the fresh spinach and allow it to wilt slightly, about 1-2 minutes.

  • 5

    Add the halved cherry tomatoes to the skillet, stirring gently until they are warmed through.

  • 6

    Pour the egg mixture evenly over the spinach and tomatoes. Crumble the feta cheese on top.

  • 7

    Cook on medium-low heat until the edges begin to set, about 4-5 minutes. Optionally, finish under a broiler for 1-2 minutes to set the top if desired.

  • 8

    Remove the skillet from heat and serve the frittata warm alongside the roasted asparagus.

Fluffy Spinach and Feta Frittata with Roasted Asparagus

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

Fluffy Spinach and Feta Frittata with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Fluffy Spinach and Feta Frittata with Roasted Asparagus

Enjoy this light yet filling frittata bursting with fresh spinach, tangy feta cheese, and sweet cherry tomatoes, served alongside perfectly roasted asparagus. The combination of whole eggs, egg whites, and vibrant veggies makes for a versatile, nutrient-rich meal that’s as visually appealing as it is delicious.

NUTRITION

533kcal
Protein
39.9g
Fat
35.6g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

1/4 cup crumbled feta cheese

1 cup fresh spinach

5 medium cherry tomatoes (halved)

6 asparagus spears

1 tsp olive oil (for cooking)

1 tsp olive oil (for drizzling)

Salt & black pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Wash the asparagus and trim the woody ends. Place them on the baking sheet, drizzle with 1 tsp olive oil, and season lightly with salt and pepper. Roast for 10-12 minutes until tender.

  • 3

    While the asparagus roasts, in a bowl, whisk together 4 large eggs and 2 egg whites. Season with a pinch of salt and pepper.

  • 4

    Heat 1 tsp olive oil in a non-stick skillet over medium heat. Add the fresh spinach and allow it to wilt slightly, about 1-2 minutes.

  • 5

    Add the halved cherry tomatoes to the skillet, stirring gently until they are warmed through.

  • 6

    Pour the egg mixture evenly over the spinach and tomatoes. Crumble the feta cheese on top.

  • 7

    Cook on medium-low heat until the edges begin to set, about 4-5 minutes. Optionally, finish under a broiler for 1-2 minutes to set the top if desired.

  • 8

    Remove the skillet from heat and serve the frittata warm alongside the roasted asparagus.