YOUR SOLIN GENERATED RECIPE
Egg White Spinach Frittata with Cherry Tomatoes
A light skillet-baked frittata made with fluffy egg whites, fresh spinach, and burst cherry tomatoes, finished with a sprinkle of salty, melty feta.
INGREDIENTS
0.67 cup Liquid Egg Whites
1.5 ounces Feta Cheese
2 teaspoons Extra Virgin Olive Oil
2 cups Fresh Baby Spinach
0.5 cup Cherry Tomatoes
PREPARATION
Preheat broiler to high.
Heat olive oil in a small oven-safe non-stick skillet over medium heat.
Add the cherry tomatoes and cook for 2-3 minutes until they begin to soften.
Stir in the fresh spinach and cook until just wilted.
Pour the liquid egg whites over the vegetables and season with a pinch of salt and pepper.
Sprinkle the crumbled feta cheese evenly over the top.
Cook on the stovetop for 3-4 minutes until the edges are set and the bottom is light golden.
Transfer the skillet to the oven and broil for 1-2 minutes until the top is firm and the cheese is slightly toasted.
Slide the frittata onto a plate and serve immediately.