YOUR SOLIN GENERATED RECIPE
Mushroom Spinach Feta Frittata
Whisked eggs and Greek yogurt baked with earthy sautéed mushrooms and wilted spinach for a fluffy texture punctuated by tangy feta crumbles.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1.5 oz feta cheese
1 cup cremini mushrooms
2 cup baby spinach
1 tsp extra virgin olive oil
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 extra virgin olive oil in a 10-inch oven-safe skillet over medium heat.
Add the sliced cremini mushrooms to the skillet and sauté for 5-7 minutes until they are browned and their moisture has evaporated.
Add the baby spinach to the skillet and stir for 1-2 minutes until just wilted, then spread the vegetables into an even layer.
In a medium mixing bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well combined.
Pour the egg mixture carefully into the skillet over the sautéed vegetables.
Sprinkle the crumbled feta cheese evenly across the top of the egg mixture.
Transfer the skillet to the oven and bake for 15-18 minutes, or until the center is set and the edges are lightly golden brown.