YOUR SOLIN GENERATED RECIPE
Fluffy Egg and Roasted Vegetable Frittata
A light and versatile frittata bursting with roasted red bell peppers, zucchini, and red onion, balanced with fresh spinach and perfectly cooked eggs. This dish offers a fluffy texture with a subtle hint of olive oil, making it a satisfying choice anytime, whether for breakfast, lunch, or dinner.
INGREDIENTS
4 large Whole Eggs
3 large Egg Whites
1/2 cup chopped Red Bell Pepper
1/2 cup chopped Zucchini
1/4 cup chopped Red Onion
1 cup fresh Spinach
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
On a baking tray, toss the chopped red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Roast in the oven for 12-15 minutes until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, in a bowl, whisk together the 4 whole eggs and 3 egg whites until well combined. Season with a pinch of salt and pepper.
Once roasted, transfer the vegetables into an oven-safe skillet. Add the fresh spinach and allow it to wilt slightly with the residual heat.
Pour the egg mixture evenly over the roasted vegetables in the skillet.
Cook on the stovetop over medium heat for 3-4 minutes until the edges begin to set.
Place the skillet back in the oven and bake for an additional 8-10 minutes until the frittata is fully set and slightly golden on top.
Remove from the oven, allow to cool for a few minutes, slice, and serve.