YOUR SOLIN GENERATED RECIPE
Chicken and Egg Frittata with Roasted Vegetables
Oven-baked chicken and vibrant vegetables are folded into a fluffy, golden-brown frittata that provides a hearty and clean protein boost.
INGREDIENTS
4 oz cooked chicken breast
2 large eggs
2 tbsp egg whites
0.5 tbsp olive oil
0.5 cup bell pepper
0.5 cup zucchini
0.25 cup red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat oven to 375°F.
Heat olive oil in an oven-safe skillet over medium heat.
Sauté bell pepper, zucchini, and red onion until tender and slightly caramelized.
Add the cooked chicken breast to the skillet and stir to combine with the vegetables.
In a medium bowl, whisk together the eggs, egg whites, sea salt, black pepper, and dried oregano.
Pour the egg mixture into the skillet, tilting to ensure it covers all ingredients evenly.
Cook on the stovetop for 2-3 minutes until the edges begin to set.
Transfer the skillet to the oven and bake for 10-12 minutes until the center is firm and the top is lightly golden.