YOUR SOLIN GENERATED RECIPE
Baked Egg and Vegetable Frittata
Oven-baked frittata featuring protein-rich eggs and vibrant garden vegetables, resulting in a fluffy and savory breakfast that melts in your mouth.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup non-fat Greek yogurt
1 oz feta cheese
1 tsp 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 and prepare a 9-inch oven-safe skillet.
Heat the olive oil in the skillet over medium heat and add the diced red onion and red bell pepper.
Sauté the vegetables for about 5 minutes until they are tender and the onions are translucent.
Add the baby spinach to the skillet and stir until it is just wilted, then remove the pan from the heat.
In a medium mixing bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, black pepper, and dried oregano until the mixture is smooth and creamy.
Pour the egg mixture into the skillet over the sautéed vegetables, ensuring they are evenly distributed.
Sprinkle the crumbled feta cheese over the top and transfer the skillet to the oven.
Bake for 18 to 22 minutes until the center is set and the edges are lightly golden brown.