YOUR SOLIN GENERATED RECIPE
Fresh Herb Egg Frittata with Sautéed Greens
Enjoy a light yet satisfying frittata bursting with fresh herbs, vibrant cherry tomatoes, and nutritious sautéed greens. This dish marries the richness of eggs with the brightness of fresh basil and parsley, accented by a tang of feta cheese, perfect whether it's breakfast, lunch, or dinner.
INGREDIENTS
4 large eggs
2 ounces feta cheese
1 cup raw spinach
1/2 cup cherry tomatoes
1/4 cup chopped onion
1 tsp olive oil
2 tbsp chopped fresh herbs (basil & parsley)
PREPARATION
Preheat your oven to 375°F.
In an oven-safe skillet, heat the olive oil over medium heat and add the chopped onion. Sauté until the onion softens, about 2-3 minutes.
Add the raw spinach and cherry tomatoes to the skillet; cook until the spinach wilts slightly, about 1-2 minutes.
In a bowl, whisk the eggs with the chopped fresh herbs. Season lightly with salt and pepper to taste.
Pour the beaten eggs evenly over the sautéed vegetables in the skillet. Sprinkle crumbled feta cheese evenly on top.
Allow the frittata to cook on the stovetop for 2 minutes until the edges begin to set.
Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are fully set and the top is lightly golden.
Remove from the oven, let cool for a minute, slice, and serve warm.