Name: Baked Egg White and Vegetable Frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup liquid egg whites; 1 large Egg egg; 1 tsp extra virgin olive oil; 0.5 cup red bell pepper; 0.25 cup red onion; 1 cup baby spinach; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Baked Egg White and Vegetable Frittata

Whisked egg whites baked with vibrant peppers, spinach, and tangy feta cheese for a fluffy and protein-packed breakfast.

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NUTRITION

Protein

32.5g

Fat

16.5g

Carbs

14.0g

SERVINGS

1 serving

INGREDIENTS

0.75 cup liquid egg whites

1 large Egg egg

1 tsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup red onion

1 cup baby spinach

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the extra virgin olive oil in an 8-inch oven-safe non-stick skillet over medium heat.
3
Add the diced red onion and red bell pepper to the skillet and sauté for 3-4 minutes until the vegetables are softened.
4
Add the baby spinach to the skillet and stir for 1 minute until it is just wilted.
5
In a medium mixing bowl, whisk together the liquid egg whites, whole egg, sea salt, black pepper, and dried oregano until well combined.
6
Pour the egg mixture into the skillet over the sautéed vegetables, ensuring the ingredients are evenly distributed.
7
Sprinkle the crumbled feta cheese evenly over the top of the egg mixture.
8
Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is set in the center and the edges are lightly golden.
9
Remove from the oven and let it rest for 2 minutes before slicing into wedges and serving.