Fluffy Mediterranean Herb Frittata with Roasted Vegetables

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

Fluffy Mediterranean Herb Frittata with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Mediterranean Herb Frittata with Roasted Vegetables

Savor the light and airy texture of this Mediterranean-inspired frittata, beautifully enriched with a medley of roasted vegetables and aromatic fresh herbs. Each bite delivers a delightful balance of tangy feta, sweet roasted peppers, and earthy zucchini, making it a perfect choice for a nutrient-packed meal at any time of day.

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NUTRITION

545kcal
Protein
38.3g
Fat
37.1g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup low-fat milk (1%)

1/2 cup cherry tomatoes

1/2 cup spinach

1/2 cup zucchini, chopped

1/4 cup red bell pepper, chopped

1/4 cup onion, chopped

1 oz feta cheese

1 tsp extra virgin olive oil

2 tbsp fresh herbs (basil & parsley)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chopped zucchini, red bell pepper, onion, and cherry tomatoes with the olive oil and a pinch of salt and pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the preheated oven for about 12-15 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables roast, whisk together the eggs and low-fat milk in a bowl. Stir in the fresh herbs and season with salt and pepper.

  • 4

    Once the vegetables are done, gently fold them into the egg mixture along with the spinach and crumbled feta cheese.

  • 5

    Heat a non-stick or well-seasoned skillet over medium-low heat. Pour the mixture into the skillet, allowing it to evenly spread.

  • 6

    Cook the frittata on the stovetop for 5-7 minutes until the edges set, then transfer the skillet to the oven to broil for an additional 3-4 minutes, or until the top is puffed and just set.

  • 7

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

Fluffy Mediterranean Herb Frittata with Roasted Vegetables

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

Fluffy Mediterranean Herb Frittata with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Mediterranean Herb Frittata with Roasted Vegetables

Savor the light and airy texture of this Mediterranean-inspired frittata, beautifully enriched with a medley of roasted vegetables and aromatic fresh herbs. Each bite delivers a delightful balance of tangy feta, sweet roasted peppers, and earthy zucchini, making it a perfect choice for a nutrient-packed meal at any time of day.

NUTRITION

545kcal
Protein
38.3g
Fat
37.1g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/4 cup low-fat milk (1%)

1/2 cup cherry tomatoes

1/2 cup spinach

1/2 cup zucchini, chopped

1/4 cup red bell pepper, chopped

1/4 cup onion, chopped

1 oz feta cheese

1 tsp extra virgin olive oil

2 tbsp fresh herbs (basil & parsley)

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chopped zucchini, red bell pepper, onion, and cherry tomatoes with the olive oil and a pinch of salt and pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the preheated oven for about 12-15 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables roast, whisk together the eggs and low-fat milk in a bowl. Stir in the fresh herbs and season with salt and pepper.

  • 4

    Once the vegetables are done, gently fold them into the egg mixture along with the spinach and crumbled feta cheese.

  • 5

    Heat a non-stick or well-seasoned skillet over medium-low heat. Pour the mixture into the skillet, allowing it to evenly spread.

  • 6

    Cook the frittata on the stovetop for 5-7 minutes until the edges set, then transfer the skillet to the oven to broil for an additional 3-4 minutes, or until the top is puffed and just set.

  • 7

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