YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Frittata with Cherry Tomatoes
A skillet-baked frittata with egg whites, fresh spinach, and burst cherry tomatoes, topped with a sprinkle of salty, melty feta.
INGREDIENTS
1 large Egg
0.6 cup Egg Whites
0.7 ounce Feta Cheese
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes
2 teaspoons Olive Oil
0.5 teaspoon Dried Oregano
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe skillet with one teaspoon of olive oil.
In a medium bowl, whisk together the whole egg, egg whites, and dried oregano until well combined.
Heat the remaining teaspoon of olive oil in the skillet over medium heat and sauté the cherry tomatoes until they begin to soften.
Add the fresh spinach to the skillet and cook just until wilted, then spread the vegetables evenly across the bottom.
Pour the egg mixture over the vegetables and sprinkle the crumbled feta cheese on top.
Transfer the skillet to the oven and bake for 12-15 minutes until the eggs are set and the edges are golden.