YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Vegetable Frittata
Enjoy a vibrant and satisfying frittata featuring roasted vegetables and a tender egg blend. This wholesome dish combines the earthy flavors of zucchini, red bell pepper, cherry tomatoes, red onion, and spinach with tangy feta, creating a perfect balance of taste and texture. A light drizzle of olive oil and a blend of herbs elevate the dish into a colorful, nutritious meal that's as pleasing to the eye as it is to the palate.
INGREDIENTS
3 whole eggs
3 egg whites
1/4 cup crumbled feta cheese
1 medium zucchini
1 cup cherry tomatoes
1 medium red bell pepper
1 cup spinach
1/2 medium red onion
1 teaspoon olive oil
Salt and pepper to taste
1 teaspoon mixed dried herbs
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Chop the zucchini, red bell pepper, red onion, and halve the cherry tomatoes. Toss them with spinach in a bowl along with olive oil, salt, pepper, and dried herbs.
Spread the vegetables evenly on the sheet pan and roast in the preheated oven for about 15-20 minutes until they begin to soften and get lightly browned.
While the vegetables roast, whisk together the whole eggs and egg whites in a mixing bowl until fully combined. Stir in the crumbled feta cheese.
Once the vegetables are roasted, remove the pan from the oven and reduce the temperature to 400°F. Pour the egg mixture evenly over the vegetables on the sheet pan.
Return the pan to the oven and bake for an additional 10-12 minutes or until the eggs are set and the edges begin to turn golden.
Remove from the oven, let cool slightly, slice and serve warm. Enjoy your nutrient-packed, flavorful frittata.