Egg White and Spinach Frittata with Feta

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

Egg White and Spinach Frittata with Feta

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Frittata with Feta

Enjoy a light yet flavorful gluten-free Mediterranean frittata that marries the delicate taste of egg whites with fresh spinach, tangy feta, and vibrant Mediterranean veggies, all kissed with olive oil and a hint of oregano for an aromatic finish.

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NUTRITION

357kcal
Protein
30.9g
Fat
22.6g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites (≈231g)

1 cup fresh spinach (30g)

1/4 cup crumbled feta cheese (40g)

6 halved cherry tomatoes (60g)

1 serving red onion, thinly sliced (15g)

1 serving Kalamata olives, sliced (20g)

1 tablespoon extra virgin olive oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the thinly sliced red onion to the skillet and sauté until softened, about 2 minutes.

  • 3

    Stir in the halved cherry tomatoes and cook for another 1-2 minutes until they begin to soften.

  • 4

    Add the fresh spinach to the skillet and sauté until it just wilts.

  • 5

    In a bowl, whisk together the 7 egg whites with a pinch of salt, pepper, and a dash of dried oregano.

  • 6

    Pour the egg white mixture evenly over the sautéed vegetables in the skillet.

  • 7

    Sprinkle the crumbled feta cheese and sliced Kalamata olives evenly over the top.

  • 8

    Reduce the heat to low, cover the skillet, and let the frittata cook for about 6-8 minutes or until the egg whites are fully set.

  • 9

    Remove from heat, slice, and serve warm.

Egg White and Spinach Frittata with Feta

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

Egg White and Spinach Frittata with Feta

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Frittata with Feta

Enjoy a light yet flavorful gluten-free Mediterranean frittata that marries the delicate taste of egg whites with fresh spinach, tangy feta, and vibrant Mediterranean veggies, all kissed with olive oil and a hint of oregano for an aromatic finish.

NUTRITION

357kcal
Protein
30.9g
Fat
22.6g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites (≈231g)

1 cup fresh spinach (30g)

1/4 cup crumbled feta cheese (40g)

6 halved cherry tomatoes (60g)

1 serving red onion, thinly sliced (15g)

1 serving Kalamata olives, sliced (20g)

1 tablespoon extra virgin olive oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the thinly sliced red onion to the skillet and sauté until softened, about 2 minutes.

  • 3

    Stir in the halved cherry tomatoes and cook for another 1-2 minutes until they begin to soften.

  • 4

    Add the fresh spinach to the skillet and sauté until it just wilts.

  • 5

    In a bowl, whisk together the 7 egg whites with a pinch of salt, pepper, and a dash of dried oregano.

  • 6

    Pour the egg white mixture evenly over the sautéed vegetables in the skillet.

  • 7

    Sprinkle the crumbled feta cheese and sliced Kalamata olives evenly over the top.

  • 8

    Reduce the heat to low, cover the skillet, and let the frittata cook for about 6-8 minutes or until the egg whites are fully set.

  • 9

    Remove from heat, slice, and serve warm.