Name: Mushroom, Spinach, and Feta Frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup egg whites; 1 cup cremini mushrooms; 2 cup baby spinach; 1 oz feta cheese; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Mushroom, Spinach, and Feta Frittata

Whisked eggs and whites baked with earthy cremini mushrooms, wilted spinach, and tangy feta cheese for a savory and satisfying lunch.

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NUTRITION

Protein

54.4g

Fat

28.3g

Carbs

12.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

1 cup cremini mushrooms

2 cup baby spinach

1 oz feta cheese

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a medium mixing bowl, whisk together the large eggs, egg whites, sea salt, black pepper, and garlic powder until the mixture is uniform and slightly frothy.
3
Heat the avocado oil in an 8-inch oven-safe skillet over medium heat.
4
Add the sliced cremini mushrooms to the skillet and sauté for 5 to 6 minutes until they have released their liquid and developed a golden-brown color.
5
Toss in the fresh baby spinach and stir for 1 minute until just wilted.
6
Pour the egg mixture into the skillet over the vegetables, using a spatula to ensure the mushrooms and spinach are evenly distributed.
7
Sprinkle the crumbled feta cheese evenly across the top of the egg mixture.
8
Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the center is set and the edges are lightly puffed.
9
Remove from the oven and let the frittata rest for 2 minutes before slicing into wedges and serving.