YOUR SOLIN GENERATED RECIPE
Garden Vegetable Frittata with Feta
Oven-baked eggs and crisp garden vegetables are folded into a fluffy frittata topped with tangy feta cheese for a vibrant and satisfying meal.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.5 oz feta cheese
0.25 cup plain Greek yogurt
0 tsp extra virgin olive oil
0.5 cup zucchini
0.5 cup red bell pepper
0.25 cup red onion
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the 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 zucchini to the skillet and sauté for 5-6 minutes until the vegetables are tender and slightly caramelized.
Stir in the baby spinach and cook for 1 minute until just wilted.
Pour the egg mixture over the vegetables in the skillet, using a spatula to ensure the vegetables are evenly distributed.
Sprinkle the crumbled feta cheese and chopped fresh parsley over the top of the eggs.
Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set in the center and the edges are slightly golden.
Remove from the oven and let the frittata rest for 5 minutes before slicing into wedges and serving.