Name: Golden Baked Feta and Spinach Frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup egg whites; 1 oz feta cheese; 2 cups baby spinach; 0.5 cup cherry tomatoes; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.13 tsp red pepper flakes

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

YOUR SOLIN GENERATED RECIPE

Golden Baked Feta and Spinach Frittata

Sautéed spinach and juicy cherry tomatoes baked into a fluffy egg base topped with tangy feta cheese for a savory, golden-crusted finish.

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NUTRITION

Protein

52.4g

Fat

26.9g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

1 oz feta cheese

2 cups baby spinach

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.13 tsp red pepper flakes

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a medium bowl, whisk together the large eggs, egg whites, sea salt, black pepper, garlic powder, and red pepper flakes until well combined and slightly frothy.
3
Heat the olive oil in an 8-inch oven-safe non-stick skillet over medium heat.
4
Add the baby spinach and halved cherry tomatoes to the skillet, sautéing for 2 minutes until the spinach is just wilted.
5
Pour the egg mixture over the vegetables, ensuring they are evenly distributed across the pan.
6
Sprinkle the crumbled feta cheese evenly over the top of the eggs.
7
Cook on the stovetop for 2-3 minutes without stirring until the edges begin to set.
8
Transfer the skillet to the oven and bake for 12-15 minutes, or until the center is set and the top is lightly golden.
9
Let the frittata rest for 5 minutes before slicing and serving.