Fluffy Herb-Roasted Veggie Frittata

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Herb-Roasted Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Herb-Roasted Veggie Frittata

Enjoy a light and airy frittata bursting with the fresh flavors of roasted vegetables and garden herbs. This dish harmoniously blends protein-rich eggs with a colorful medley of spinach, tomatoes, zucchini, and red bell pepper, finished with a sprinkle of melted mozzarella for a creamy touch.

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NUTRITION

390kcal
Protein
37.4g
Fat
20.6g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g total)

3 large egg whites (99g total)

1 oz shredded low-fat mozzarella (28g)

1/2 cup fresh spinach (15g)

1/2 cup diced tomatoes (90g)

1/2 cup diced zucchini (65g)

1/4 cup diced red bell pepper (38g)

2 tbsp chopped fresh mixed herbs (parsley & basil, 8g)

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PREPARATION

  • 1

    Preheat your oven to 375°F and set an oven-safe skillet on medium heat.

  • 2

    In a bowl, whisk together 3 whole eggs and 3 egg whites until well combined.

  • 3

    Stir in the chopped fresh herbs.

  • 4

    Add the diced tomatoes, zucchini, red bell pepper, and spinach into the egg mixture.

  • 5

    Heat the skillet with a light spray of olive oil or non-stick spray and pour in the egg and veggie mixture.

  • 6

    Cook on the stovetop for 3-4 minutes until the edges begin to set.

  • 7

    Sprinkle the shredded mozzarella evenly over the top.

  • 8

    Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is puffed up and the center is set.

  • 9

    Remove from the oven, let cool slightly, then slice and serve warm.

Fluffy Herb-Roasted Veggie Frittata

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Herb-Roasted Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Herb-Roasted Veggie Frittata

Enjoy a light and airy frittata bursting with the fresh flavors of roasted vegetables and garden herbs. This dish harmoniously blends protein-rich eggs with a colorful medley of spinach, tomatoes, zucchini, and red bell pepper, finished with a sprinkle of melted mozzarella for a creamy touch.

NUTRITION

390kcal
Protein
37.4g
Fat
20.6g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g total)

3 large egg whites (99g total)

1 oz shredded low-fat mozzarella (28g)

1/2 cup fresh spinach (15g)

1/2 cup diced tomatoes (90g)

1/2 cup diced zucchini (65g)

1/4 cup diced red bell pepper (38g)

2 tbsp chopped fresh mixed herbs (parsley & basil, 8g)

PREPARATION

  • 1

    Preheat your oven to 375°F and set an oven-safe skillet on medium heat.

  • 2

    In a bowl, whisk together 3 whole eggs and 3 egg whites until well combined.

  • 3

    Stir in the chopped fresh herbs.

  • 4

    Add the diced tomatoes, zucchini, red bell pepper, and spinach into the egg mixture.

  • 5

    Heat the skillet with a light spray of olive oil or non-stick spray and pour in the egg and veggie mixture.

  • 6

    Cook on the stovetop for 3-4 minutes until the edges begin to set.

  • 7

    Sprinkle the shredded mozzarella evenly over the top.

  • 8

    Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is puffed up and the center is set.

  • 9

    Remove from the oven, let cool slightly, then slice and serve warm.