Fluffy Egg and Spinach Frittata with Roasted Asparagus

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

Fluffy Egg and Spinach Frittata with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Frittata with Roasted Asparagus

Enjoy this versatile frittata featuring fluffy eggs mixed with fresh spinach and creamy low‐fat feta, perfectly paired with tender roasted asparagus. The dish offers a wonderful blend of textures and flavors – the rich, savory egg base meets lightly charred asparagus, all balanced by a hint of tang from feta – making it ideal for breakfast, lunch, or dinner.

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NUTRITION

377kcal
Protein
35.1g
Fat
24.6g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (~200g total)

1 cup fresh spinach (~30g)

100g asparagus

1 oz low-fat feta cheese (~28g)

1/2 teaspoon olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) to roast the asparagus.

  • 2

    Wash and trim the asparagus. Toss with 1/2 teaspoon of olive oil and a pinch of salt, then place on a baking sheet.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes or until tender and slightly crisp.

  • 4

    While the asparagus is roasting, whisk together the 4 large eggs in a bowl until well combined.

  • 5

    Toss in the fresh spinach and crumbled low-fat feta cheese into the eggs.

  • 6

    Heat a non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, letting it gently set.

  • 7

    Cover the skillet with a lid and cook for about 5-7 minutes until the frittata is set in the center.

  • 8

    Remove the roasted asparagus from the oven. Serve the warm frittata with a side of roasted asparagus for a balanced meal.

Fluffy Egg and Spinach Frittata with Roasted Asparagus

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

Fluffy Egg and Spinach Frittata with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Spinach Frittata with Roasted Asparagus

Enjoy this versatile frittata featuring fluffy eggs mixed with fresh spinach and creamy low‐fat feta, perfectly paired with tender roasted asparagus. The dish offers a wonderful blend of textures and flavors – the rich, savory egg base meets lightly charred asparagus, all balanced by a hint of tang from feta – making it ideal for breakfast, lunch, or dinner.

NUTRITION

377kcal
Protein
35.1g
Fat
24.6g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (~200g total)

1 cup fresh spinach (~30g)

100g asparagus

1 oz low-fat feta cheese (~28g)

1/2 teaspoon olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) to roast the asparagus.

  • 2

    Wash and trim the asparagus. Toss with 1/2 teaspoon of olive oil and a pinch of salt, then place on a baking sheet.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes or until tender and slightly crisp.

  • 4

    While the asparagus is roasting, whisk together the 4 large eggs in a bowl until well combined.

  • 5

    Toss in the fresh spinach and crumbled low-fat feta cheese into the eggs.

  • 6

    Heat a non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, letting it gently set.

  • 7

    Cover the skillet with a lid and cook for about 5-7 minutes until the frittata is set in the center.

  • 8

    Remove the roasted asparagus from the oven. Serve the warm frittata with a side of roasted asparagus for a balanced meal.