Fluffy Herb-Roasted Vegetable Frittata

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

Fluffy Herb-Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Herb-Roasted Vegetable Frittata

Enjoy a light yet satisfying frittata filled with roasted vegetables and fresh herbs. This dish combines the richness of whole eggs with the lean protein of egg whites, accented by the burst of flavor from cherry tomatoes, red bell pepper, zucchini, and spinach, all finished with a sprinkle of sharp cheddar. It's a versatile meal perfect any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

462kcal
Protein
41.3g
Fat
28.9g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup egg whites

1/4 cup cherry tomatoes

1/4 cup red bell pepper

1/4 cup zucchini

1 cup spinach

1/4 cup shredded cheddar cheese

1 tsp olive oil

2 tbsp fresh mixed herbs (basil & parsley)

Salt & pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Chop the red bell pepper, zucchini, and slice the cherry tomatoes in half. Roughly chop the spinach if needed.

  • 3

    In an oven-safe skillet, heat the olive oil over medium heat. Add the red bell pepper and zucchini and sauté for 3-4 minutes until slightly softened.

  • 4

    Add the cherry tomatoes and spinach to the skillet and continue to cook for another 2 minutes until the spinach wilts.

  • 5

    In a bowl, whisk together the eggs and egg whites. Stir in the fresh mixed herbs, salt, and pepper.

  • 6

    Pour the egg mixture evenly over the sautéed vegetables in the skillet. Allow to set on the bottom for about 1-2 minutes.

  • 7

    Sprinkle the shredded cheddar cheese over the top and transfer the skillet to the preheated oven.

  • 8

    Bake for 10-12 minutes or until the eggs are fully set and the top is lightly golden.

  • 9

    Remove from the oven and let the frittata cool for a minute before slicing and serving.

Fluffy Herb-Roasted Vegetable Frittata

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

Fluffy Herb-Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Herb-Roasted Vegetable Frittata

Enjoy a light yet satisfying frittata filled with roasted vegetables and fresh herbs. This dish combines the richness of whole eggs with the lean protein of egg whites, accented by the burst of flavor from cherry tomatoes, red bell pepper, zucchini, and spinach, all finished with a sprinkle of sharp cheddar. It's a versatile meal perfect any time of day.

NUTRITION

462kcal
Protein
41.3g
Fat
28.9g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup egg whites

1/4 cup cherry tomatoes

1/4 cup red bell pepper

1/4 cup zucchini

1 cup spinach

1/4 cup shredded cheddar cheese

1 tsp olive oil

2 tbsp fresh mixed herbs (basil & parsley)

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Chop the red bell pepper, zucchini, and slice the cherry tomatoes in half. Roughly chop the spinach if needed.

  • 3

    In an oven-safe skillet, heat the olive oil over medium heat. Add the red bell pepper and zucchini and sauté for 3-4 minutes until slightly softened.

  • 4

    Add the cherry tomatoes and spinach to the skillet and continue to cook for another 2 minutes until the spinach wilts.

  • 5

    In a bowl, whisk together the eggs and egg whites. Stir in the fresh mixed herbs, salt, and pepper.

  • 6

    Pour the egg mixture evenly over the sautéed vegetables in the skillet. Allow to set on the bottom for about 1-2 minutes.

  • 7

    Sprinkle the shredded cheddar cheese over the top and transfer the skillet to the preheated oven.

  • 8

    Bake for 10-12 minutes or until the eggs are fully set and the top is lightly golden.

  • 9

    Remove from the oven and let the frittata cool for a minute before slicing and serving.