YOUR SOLIN GENERATED RECIPE
Fluffy Herb-Roasted Veggie Frittata
Savor the light, airy texture of this Herb-Roasted Veggie Frittata, where farm-fresh vegetables mingle with protein-packed eggs and a hint of low-fat mozzarella. Perfect for any meal, each bite bursts with aromatic herbs and the vibrant flavors of red bell pepper, spinach, and cherry tomatoes, making it a delightful, nutritious choice any time of day.
INGREDIENTS
3 large eggs
2 large egg whites
1/4 cup shredded part-skim mozzarella
1/4 cup diced red bell pepper
1 cup fresh spinach
1/2 cup halved cherry tomatoes
1 tsp olive oil
2 tbsp mixed fresh herbs
Salt and pepper to taste
PREPARATION
Preheat your oven to 375°F.
In a medium bowl, whisk together the whole eggs and egg whites until fully combined.
Stir in the shredded mozzarella, diced red bell pepper, fresh spinach, halved cherry tomatoes, and mixed herbs. Season lightly with salt and pepper.
Heat olive oil in an oven-safe skillet over medium heat. Pour in the egg and vegetable mixture, spreading evenly.
Allow the frittata to cook on the stovetop for about 3-4 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is fully set and slightly puffed.
Remove from the oven, let it cool slightly, then slice and serve.