YOUR SOLIN GENERATED RECIPE
Baked Zucchini Egg Frittata
Oven-baked frittata featuring tender zucchini and salty feta cheese, resulting in a light and fluffy texture that pairs perfectly with fresh herbs.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
1 cup zucchini
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh chives
PREPARATION
Preheat your oven to 375°F and grease a 6-inch oven-safe skillet or baking dish with the olive oil.
Grate the zucchini and use a clean kitchen towel or paper towels to squeeze out as much liquid as possible to ensure a firm texture.
In a mixing bowl, whisk the eggs and egg whites together with sea salt, black pepper, and garlic powder until fully incorporated.
Fold the squeezed zucchini and half of the crumbled feta cheese into the egg mixture.
Pour the egg mixture into the prepared skillet and sprinkle the remaining feta and fresh chives over the top.
Bake for 22 to 25 minutes, or until the eggs are puffed and the center is just set.
Allow the frittata to cool for 5 minutes before slicing and serving.