YOUR SOLIN GENERATED RECIPE
Creamy Garden Vegetable Frittata
Whisked eggs and Greek yogurt baked with vibrant garden vegetables and tangy feta for a fluffy, protein-packed frittata that feels incredibly light.
INGREDIENTS
3 large eggs
0.75 cup egg whites
0.25 cup plain non-fat Greek yogurt
0.5 oz feta cheese
1 tsp extra virgin olive oil
1 cup baby spinach
0.5 cup zucchini
0.25 cup red bell pepper
0.25 cup red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the large eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and aerated.
Heat the extra virgin olive oil in an 8-inch oven-safe non-stick skillet over medium heat.
Add the diced red onion, red bell pepper, and zucchini to the skillet, sautéing for 4-5 minutes until the vegetables are tender-crisp.
Stir in the baby spinach and cook just until wilted, then spread the vegetables into an even layer.
Pour the egg mixture over the vegetables and sprinkle the crumbled feta cheese evenly across the top.
Transfer the skillet to the oven and bake for 12-15 minutes, or until the center is set and the edges are lightly golden.
Let the frittata rest for 2 minutes before slicing into wedges and serving.