Broccoli and Leek Frittata with Feta

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

Broccoli and Leek Frittata with Feta

YOUR SOLIN GENERATED RECIPE

Broccoli and Leek Frittata with Feta

Sautéed leeks and tender broccoli florets baked into a fluffy egg base and topped with savory, crumbled feta cheese for a satisfying finish.

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NUTRITION

325kcal
Protein
24.7g
Fat
20g
Carbs
13.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.25 cup liquid egg whites

1 tsp extra virgin olive oil

0.5 cup leeks

1 cup broccoli florets

0.75 oz feta cheese

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until the mixture is well combined and slightly frothy.

  • 3

    Heat the extra virgin olive oil in a small oven-safe non-stick skillet over medium heat.

  • 4

    Add the sliced leeks and chopped broccoli florets to the skillet and sauté for 5-6 minutes until the broccoli is bright green and the leeks are soft and translucent.

  • 5

    Pour the egg mixture evenly over the sautéed vegetables in the skillet, ensuring the broccoli and leeks are submerged.

  • 6

    Sprinkle the crumbled feta cheese evenly across the top of the eggs.

  • 7

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are completely set and the edges are lightly golden.

  • 8

    Remove the skillet from the oven and let the frittata rest for 2 minutes before slicing into wedges and serving.

Broccoli and Leek Frittata with Feta

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

Broccoli and Leek Frittata with Feta

YOUR SOLIN GENERATED RECIPE

Broccoli and Leek Frittata with Feta

Sautéed leeks and tender broccoli florets baked into a fluffy egg base and topped with savory, crumbled feta cheese for a satisfying finish.

NUTRITION

325kcal
Protein
24.7g
Fat
20g
Carbs
13.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.25 cup liquid egg whites

1 tsp extra virgin olive oil

0.5 cup leeks

1 cup broccoli florets

0.75 oz feta cheese

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until the mixture is well combined and slightly frothy.

  • 3

    Heat the extra virgin olive oil in a small oven-safe non-stick skillet over medium heat.

  • 4

    Add the sliced leeks and chopped broccoli florets to the skillet and sauté for 5-6 minutes until the broccoli is bright green and the leeks are soft and translucent.

  • 5

    Pour the egg mixture evenly over the sautéed vegetables in the skillet, ensuring the broccoli and leeks are submerged.

  • 6

    Sprinkle the crumbled feta cheese evenly across the top of the eggs.

  • 7

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are completely set and the edges are lightly golden.

  • 8

    Remove the skillet from the oven and let the frittata rest for 2 minutes before slicing into wedges and serving.