YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Frittata
Fluffy egg whites whisked with creamy Greek yogurt and folded over sautéed spinach and tangy feta for a vibrant, protein-packed start to your day.
INGREDIENTS
1 cups liquid egg whites
0.5 cup nonfat Greek yogurt
1 tbsp extra virgin olive oil
2 cups fresh baby spinach
0.25 cup diced red onion
1 clove garlic
1 oz crumbled feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sprouted grain bread
PREPARATION
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the liquid egg whites, nonfat Greek yogurt, sea salt, and black pepper until the mixture is smooth and slightly frothy.
Heat the extra virgin olive oil in an 8-inch oven-safe non-stick skillet over medium heat.
Add the diced red onion to the skillet and sauté for 3-4 minutes until it becomes translucent and soft.
Stir in the minced garlic and fresh baby spinach, cooking for about 1 minute just until the spinach is wilted.
Pour the egg white mixture into the skillet, using a spatula to ensure the vegetables are evenly distributed throughout.
Sprinkle the crumbled feta cheese evenly over the top of the egg mixture.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the center is set and the edges are slightly golden.
While the frittata is baking, toast the slice of sprouted grain bread to your desired level of crispness.
Remove the frittata from the oven, let it cool for 2 minutes to set, and serve immediately alongside the toast.