YOUR SOLIN GENERATED RECIPE
Baked Egg and Vegetable Frittata
Whisked eggs and whites baked to a light, fluffy perfection with vibrant sautéed peppers and fresh spinach for a protein-packed morning.
INGREDIENTS
4 large eggs
0.75 cup liquid egg whites
0.5 tsp extra virgin olive oil
0.5 cup red bell pepper
1 cup baby spinach
0.25 cup green onions
0.5 oz feta cheese
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 mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is well combined and slightly frothy.
Heat the extra virgin olive oil in a 10-inch oven-safe skillet over medium heat.
Add the diced red bell pepper to the skillet and sauté for 3-4 minutes until the peppers have softened slightly.
Add the baby spinach and sliced green onions to the skillet, stirring constantly for about 1 minute until the spinach is just wilted.
Pour the egg mixture over the vegetables in the skillet, using a spatula to ensure the vegetables are evenly distributed throughout the eggs.
Sprinkle the crumbled feta cheese evenly over the top of the egg mixture.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the center of the frittata is set and the edges are lightly golden brown.
Remove from the oven and let the frittata rest for 5 minutes before slicing into wedges and serving.