YOUR SOLIN GENERATED RECIPE
Loaded Vegetable and Feta Frittata
Fluffy eggs baked with vibrant sautéed vegetables and tangy feta cheese for a savory, nutrient-dense breakfast that is incredibly satisfying.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 oz feta cheese
1 tsp extra virgin olive oil
1 cup fresh baby spinach
0.5 cup red bell pepper
0.5 cup cremini mushrooms
0.25 cup red onion
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh oregano
PREPARATION
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, whisk together the large eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and well-combined.
Heat the extra virgin olive oil in a 10-inch oven-safe non-stick skillet over medium heat.
Add the diced red onion, red bell pepper, and sliced mushrooms to the skillet, sautéing for 5-6 minutes until the vegetables are tender and slightly caramelized.
Add the fresh baby spinach to the skillet and stir for 1 minute until just wilted.
Pour the egg mixture evenly over the sautéed vegetables in the skillet, ensuring they are well-distributed.
Sprinkle the crumbled feta cheese and fresh oregano over the top of the eggs.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the center is set and the edges are a light golden brown.
Remove from the oven, let cool for 2 minutes, then slice and serve immediately.