YOUR SOLIN GENERATED RECIPE
Loaded Vegetable and Feta Frittata
Oven-baked eggs whisked with vibrant vegetables and tangy feta cheese, creating a fluffy and savory breakfast slice.
INGREDIENTS
3 large eggs
1 cup liquid egg whites
1 ounce feta cheese
1 teaspoon extra virgin olive oil
1 cup fresh baby spinach
0.5 cup red bell pepper
0.25 cup red onion
0.25 teaspoon sea salt
0.25 teaspoon black pepper
1 teaspoon fresh chives
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the extra virgin olive oil in a 10-inch oven-safe skillet over medium heat.
Add the diced red onion and red bell pepper, sautéing for 5 minutes until the vegetables are softened and fragrant.
Stir in the fresh baby spinach and cook for 1 minute until just wilted.
In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until well combined.
Pour the egg mixture into the skillet over the sautéed vegetables, stirring slightly to distribute them evenly.
Sprinkle the crumbled feta cheese and chopped chives over the top of the egg mixture.
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 cool for 5 minutes before slicing into wedges and serving.