YOUR SOLIN GENERATED RECIPE
Loaded Veggie Egg Frittata
A light yet satisfying egg frittata bursting with fresh veggies and a hint of low-fat mozzarella. This versatile dish is perfect for any meal of the day, delivering a delightful mix of savory flavors and textures with every bite.
INGREDIENTS
3 large Eggs
2 Egg Whites
1/4 cup Low-Fat Mozzarella Cheese (Shredded)
1/2 cup diced Red Bell Pepper
1 cup Fresh Spinach
1/2 cup halved Cherry Tomatoes
1/4 cup diced Red Onion
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
In an oven-safe skillet, heat the olive oil over medium heat and add the diced red onion and red bell pepper. Sauté until they soften, about 3-4 minutes.
Add the fresh spinach and halved cherry tomatoes, cooking for another 1-2 minutes until the spinach wilts slightly.
In a bowl, whisk together the whole eggs and egg whites. Season lightly with salt and pepper.
Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle the shredded mozzarella cheese over the top.
Allow the frittata to cook on the stovetop for 2 minutes, then transfer the skillet to the preheated oven. Bake for 10-12 minutes or until the eggs are set and the cheese is melted.
Remove from the oven, let cool slightly, slice, and serve warm.