YOUR SOLIN GENERATED RECIPE
Mushroom Spinach Feta Frittata
Whisked eggs and Greek yogurt baked with earthy mushrooms, wilted spinach, and tangy feta cheese for a savory and protein-packed start to your day.
INGREDIENTS
2 large eggs
0.5 cup egg whites
0.5 cup nonfat Greek yogurt
1 cup cremini mushrooms
2 cups baby spinach
1 oz feta cheese
0.25 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 until they are browned and tender.
Add the baby spinach to the mushrooms and stir until just wilted, then remove the skillet from the heat.
In a medium mixing bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well combined.
Pour the egg mixture into the skillet over the sautéed vegetables, ensuring the mushrooms and spinach are evenly distributed.
Sprinkle the crumbled feta cheese evenly over the top of the egg mixture.
Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the center is set and the edges are lightly golden.
Remove from the oven and let the frittata rest for 5 minutes before slicing into wedges and serving.