YOUR SOLIN GENERATED RECIPE
Fluffy Herb-Roasted Vegetable Frittata
Enjoy a light yet satisfying frittata bursting with roasted vegetables and fresh herbs. This dish features a blend of whole eggs and egg whites to create a delicate, fluffy texture complemented by the tang of feta cheese and a medley of colorful veggies. Perfect for any time of day, this recipe is both nutritious and delicious.
INGREDIENTS
4 large Whole Eggs
2 large Egg Whites
1 oz Feta Cheese
0.5 cup diced Red Bell Pepper
0.5 cup sliced Mushrooms
0.5 cup chopped Spinach
0.25 cup diced Tomato
0.25 cup diced Onion
1 tsp Olive Oil
2 tbsp chopped Mixed Fresh Herbs (Basil & Oregano)
PREPARATION
Preheat the oven to 375°F.
In a small skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for 3-4 minutes until they begin to soften.
Add the sliced mushrooms and continue to sauté for another 2 minutes. Stir in the chopped spinach and diced tomato, cooking until the spinach wilts. Season lightly with salt and pepper, then remove from heat.
In a bowl, whisk together the whole eggs and egg whites until the mixture is smooth and slightly frothy. Stir in the chopped herbs.
Gently fold the sautéed vegetables into the egg mixture. Pour the mixture into an oven-safe skillet or pie dish. Sprinkle the crumbled feta cheese evenly over the top.
Place the skillet/pie dish in the preheated oven and bake for 15-18 minutes, or until the frittata is set in the middle and lightly browned on top.
Remove from the oven and let it rest for a few minutes before slicing. Serve warm and enjoy your fluffy herb-roasted vegetable frittata.