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Export 9 ingredients for grocery delivery
Step 1
Preheat the oven to 400 degrees F.
Step 2
On a sheet pan, toss the peppers, tomatoes and broccoli with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread them in a single layer with the tomatoes cut side up.
Step 3
Roast the vegetables until they are lightly browned at the edges, about 20 minutes.
Step 4
In a large bowl, whisk the egg whites, pesto, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Step 5
Heat 1 tablespoon oil in a 10-inch non-stick, oven-safe skillet over medium heat. Sauté the scallions for 1-2 minutes until fragrant.
Step 6
Transfer the roasted vegetables to the skillet.
Step 7
Gently fold in the spinach and cheese and pour in the egg whites. Give the frittata 2-3 minutes for the edges to set.
Step 8
Then bake the frittata in the oven until it has fully set in the middle, about 12-14 minutes.
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