YOUR SOLIN GENERATED RECIPE
Chicken and Egg Frittata with Roasted Vegetables
A vibrant, protein-packed frittata featuring tender chicken breast, scrambled with farm-fresh eggs and a colorful medley of roasted vegetables. This dish boasts a delightful balance of savory chicken with the natural sweetness of roasted red bell peppers and caramelized red onions, all accented with fresh spinach and a dash of olive oil for extra richness. Perfectly suited for any meal of the day, it delivers a nourishing burst that aligns with your macro goals without compromising on flavor.
INGREDIENTS
3 oz Chicken Breast
2 large Eggs
1/2 medium Red Bell Pepper
1 cup Spinach
1/4 medium Red Onion
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Dice the chicken breast into bite-sized pieces and season lightly with salt and pepper.
Chop the red bell pepper into strips, slice the red onion thinly, and roughly chop the spinach.
In an oven-safe skillet, heat the olive oil over medium heat. Sauté the chicken pieces until lightly browned and almost cooked through.
Add the red bell pepper and red onion to the skillet, and roast them for about 3-4 minutes until slightly softened.
Stir in the spinach and allow it to wilt for about 1 minute.
Whisk the eggs in a bowl with a pinch of salt and pepper, then pour them evenly over the chicken and vegetables in the skillet.
Cook on the stovetop for 2-3 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 8-10 minutes or until the eggs are fully set and the frittata is lightly golden.
Remove from oven, let it cool slightly, slice, and serve warm.