YOUR SOLIN GENERATED RECIPE
Baked Spinach and Feta Egg Frittata
Oven-baked eggs whisked with creamy Greek yogurt and folded with sautéed spinach and tangy feta for a fluffy, protein-packed meal.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup non-fat Greek yogurt
1.5 ounce feta cheese
2 cup fresh baby spinach
1 teaspoon extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
0.25 teaspoon sea salt
0.25 teaspoon black pepper
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a 6-inch oven-safe skillet or baking dish.
Heat the olive oil in a skillet over medium heat and sauté the diced onion and garlic until fragrant and translucent.
Add the fresh baby spinach to the skillet and cook for 1-2 minutes until just wilted, then remove from heat.
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and well-combined.
Stir the sautéed spinach mixture into the egg base and pour everything into the prepared baking dish.
Sprinkle the crumbled feta cheese evenly over the top and bake for 20-25 minutes until the center is set and the edges are golden.