YOUR SOLIN GENERATED RECIPE
Baked Spinach and Feta Egg Frittata
Whisked eggs and tangy feta are oven-baked with vibrant sautéed spinach for a fluffy, satisfying meal that boasts a savory golden crust.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup plain non-fat Greek yogurt
2 cup fresh spinach
2 oz feta cheese
1 tsp extra virgin olive oil
0.25 medium red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in an 8-inch oven-safe skillet over medium heat and sauté the diced red onion until it becomes translucent.
Add the fresh spinach to the skillet and cook for 1-2 minutes until just wilted, then remove the skillet from the heat.
In a medium mixing bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well-combined.
Pour the egg mixture over the spinach and onions in the skillet, using a spatula to ensure the vegetables are evenly distributed.
Crumble the feta cheese evenly over the top of the eggs.
Place the skillet in the oven and bake for 15-18 minutes, or until the center is set and the edges are slightly puffed and golden.
Remove from the oven and let the frittata rest for 5 minutes before slicing into wedges.