YOUR SOLIN GENERATED RECIPE
Fluffy Mediterranean Herb Frittata with Roasted Vegetables
Savor the bright flavors of the Mediterranean in this airy frittata loaded with roasted cherry tomatoes, zucchini, and red bell peppers, elevated by fresh herbs and a hint of olive oil. Perfectly balanced in protein and calories to nourish your day, this dish boasts a delightful mix of textures and vibrant colors.
INGREDIENTS
3 large Eggs
4 egg Whites
5 cherry Tomatoes
1/2 cup sliced Zucchini
1/4 cup diced Red Bell Pepper
1 cup Fresh Spinach
1 teaspoon Olive Oil
2 tablespoons Fresh Mixed Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
On the baking sheet, spread the cherry tomatoes, zucchini slices, and diced red bell pepper. Drizzle with half the olive oil, sprinkle a pinch of salt and pepper, and toss to coat evenly.
Roast the vegetables in the oven for 10-12 minutes until they begin to soften and get slightly caramelized.
While the vegetables roast, whisk together 3 large eggs and 4 egg whites in a bowl. Stir in the fresh spinach and chopped mixed herbs. Season with a pinch of salt and pepper.
Heat the remaining olive oil in an oven-safe non-stick skillet over medium heat. Pour in the egg and spinach mixture, allowing it to cook undisturbed for about 2-3 minutes until the edges start to set.
Evenly distribute the roasted vegetables over the partially set frittata.
Transfer the skillet to the oven and bake for an additional 6-8 minutes, or until the egg is fully set and the top is slightly golden.
Remove from the oven, slice, and serve warm.