Name: Garden Vegetable Egg White Frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Russet potato; 0.5 cup Yellow onion; 1 cup Zucchini; 2 cup Fresh baby spinach; 1 cup Egg whites; 2 large Eggs; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

YOUR SOLIN GENERATED RECIPE

Garden Vegetable Egg White Frittata

Sautéed potatoes and garden vegetables folded into a fluffy egg white base and baked until the edges are golden and crisp.

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NUTRITION

Protein

48.2g

Fat

16.7g

Carbs

55.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

0.5 cup Yellow onion

1 cup Zucchini

2 cup Fresh baby spinach

1 cup Egg whites

2 large Eggs

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Dice the potato into small 1/2-inch cubes and thinly slice the zucchini and onion.
3
Heat the olive oil in a 10-inch oven-safe non-stick skillet over medium heat.
4
Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned.
5
Add the onion and zucchini to the skillet and sauté for another 5 minutes until the vegetables have softened.
6
Stir in the baby spinach and cook for 1 minute until just wilted, then spread the vegetables into an even layer.
7
In a medium bowl, whisk together the egg whites, whole eggs, sea salt, black pepper, and garlic powder until well combined.
8
Pour the egg mixture over the vegetables in the skillet, ensuring the liquid reaches all the edges.
9
Transfer the skillet to the oven and bake for 12-15 minutes, or until the center is set and no longer jiggles.
10
Remove from the oven and let rest for 5 minutes before slicing into wedges and serving.