Mushroom, Spinach, and Feta Frittata

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

Mushroom, Spinach, and Feta Frittata

YOUR SOLIN GENERATED RECIPE

Mushroom, Spinach, and Feta Frittata

Oven-baked eggs and whites folded with earthy cremini mushrooms and wilted spinach, topped with tangy crumbles of feta cheese for a savory and satisfying meal.

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NUTRITION

532kcal
Protein
57.0g
Fat
28g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

1.5 cup cremini mushrooms

2 cup baby spinach

1.25 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.

Mushroom, Spinach, and Feta Frittata

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

Mushroom, Spinach, and Feta Frittata

YOUR SOLIN GENERATED RECIPE

Mushroom, Spinach, and Feta Frittata

Oven-baked eggs and whites folded with earthy cremini mushrooms and wilted spinach, topped with tangy crumbles of feta cheese for a savory and satisfying meal.

NUTRITION

532kcal
Protein
57.0g
Fat
28g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

1.5 cup cremini mushrooms

2 cup baby spinach

1.25 oz feta cheese

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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.