YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Vegetable and Egg Frittata
Enjoy a vibrant and satisfying frittata loaded with roasted vegetables, hearty chickpeas, and a creamy hint of low-fat feta. The flavors of caramelized bell pepper, zucchini, and red onion blend beautifully with tender eggs, making this dish a versatile option that works perfectly for breakfast, lunch, or dinner.
INGREDIENTS
3 whole eggs
2 egg whites
3/4 cup canned chickpeas (drained and rinsed)
1/3 cup low-fat crumbled feta cheese
1 medium red bell pepper
1 medium zucchini
1/2 medium red onion
1 cup fresh spinach
2 teaspoons olive oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it with olive oil.
Rinse the chickpeas and pat them dry. In a bowl, toss the chickpeas, chopped red bell pepper (cut into strips), sliced zucchini, and red onion wedges with 1 teaspoon of olive oil, salt, and pepper.
Spread the seasoned vegetables and chickpeas evenly on the prepared sheet pan. Roast in the oven for 15-20 minutes or until the vegetables are slightly tender and beginning to char at the edges.
While the vegetables roast, in a separate bowl whisk together the 3 whole eggs and 2 egg whites until well combined. Stir in the fresh spinach and crumbled feta cheese. Season with a pinch of salt and pepper.
Once the roasted vegetables and chickpeas are ready, remove the pan from the oven. Create small wells in the vegetables and gently pour the egg mixture over the pan, trying to distribute it evenly.
Return the sheet pan to the oven and bake for an additional 10-12 minutes, or until the eggs are set and slightly golden around the edges.
Remove from the oven, slice into portions, and serve warm. Enjoy your nutrient-packed, roasted vegetable and egg frittata!