YOUR SOLIN GENERATED RECIPE
Loaded Vegetable and Feta Frittata
Whisked eggs and egg whites oven-baked with vibrant peppers, spinach, and tangy feta cheese for a fluffy and protein-packed start to your morning.
INGREDIENTS
3 large eggs
1 cup egg whites
1 oz feta cheese
1 tsp extra virgin olive oil
1 cup baby spinach
0.5 cup red bell pepper
0.25 cup red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 375°F (190°C).
In a small oven-safe skillet, heat the extra virgin olive oil over medium heat.
Add the diced red onion and red bell pepper to the skillet, sautéing for 4-5 minutes until the vegetables are softened.
Add the baby spinach to the skillet and stir for 1 minute until just wilted.
In a medium mixing bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and dried oregano until well combined.
Pour the egg mixture into the skillet over the sautéed vegetables, ensuring they are evenly distributed.
Sprinkle the crumbled feta cheese evenly over the top of the egg mixture.
Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are fully set in the center and the edges are lightly golden.
Remove from the oven and let the frittata rest for 2 minutes before slicing into wedges.