YOUR SOLIN GENERATED RECIPE
Hearty Egg and Roasted Vegetable Frittata
Enjoy a vibrant and hearty frittata packed with nutrient-dense roasted vegetables and a perfect blend of whole eggs and egg whites. The colorful medley of bell pepper, zucchini, spinach, red onion, and tomato is roasted to bring out its natural sweetness, then folded into a fluffy, protein-rich egg mixture and finished with a sprinkle of tangy feta. The result is a satisfying, versatile dish that's ideal for breakfast, lunch, or dinner.
INGREDIENTS
2 large Whole Eggs
4 Egg Whites
0.5 cup chopped Red Bell Pepper
0.5 cup sliced Zucchini
1 cup Spinach
0.25 medium Red Onion
0.5 medium Tomato
1 teaspoon Olive Oil
1 ounce Feta Cheese
Pinch of Salt
Pinch of Black Pepper
1 teaspoon Dried Oregano
PREPARATION
Preheat your oven to 400°F (200°C).
On a baking sheet, toss the chopped red bell pepper, sliced zucchini, spinach, red onion slices, and tomato with olive oil, salt, black pepper, and dried oregano. Roast in the oven for about 10-12 minutes until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, whisk together the whole eggs and egg whites in a bowl until smooth.
Once the vegetables are roasted, lower the oven temperature to 350°F (175°C). Add the vegetables to the egg mixture and gently stir in the crumbled feta cheese.
Pour the combined mixture into an oven-safe skillet or a greased baking dish. Bake for 18-22 minutes, or until the frittata is set in the center and lightly golden on top.
Remove from the oven and let it cool slightly. Slice and serve warm.