YOUR SOLIN GENERATED RECIPE
Garden Vegetable Frittata with Fresh Herbs
Enjoy a light yet satisfying frittata bursting with a rainbow of garden vegetables and fresh herbs. This versatile dish is perfect for any meal of the day, offering a delightful mix of tender eggs, crisp peppers, juicy tomatoes, and vibrant herbs, all gently cooked in a touch of olive oil for a beautifully balanced flavor and texture.
INGREDIENTS
3 large Eggs
0.5 cup Egg Whites
0.5 medium Red Bell Pepper
1 cup Spinach
0.5 cup Cherry Tomatoes (halved)
0.25 medium Zucchini
3 tbsp Fresh Mixed Herbs
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 375°F.
In a bowl, whisk together 3 large eggs and 0.5 cup egg whites until well combined.
Chop the red bell pepper, spinach, cherry tomatoes, and zucchini into bite-sized pieces. Roughly chop the fresh herbs.
Heat 1 teaspoon of extra virgin olive oil in an oven-safe skillet over medium heat.
Add the chopped vegetables and sauté for about 3-4 minutes until they begin to soften.
Pour the egg mixture evenly over the vegetables and sprinkle the fresh herbs on top.
Allow the frittata to cook on the stovetop for 2-3 minutes until the edges start to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is fully set but still moist.
Remove from the oven and let cool slightly before slicing and serving.