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

Delight in a light yet satisfying frittata bursting with the vibrant flavors of roasted vegetables and fresh herbs, perfectly balanced to fuel your day. This dish offers a fluffy texture with a savory blend of eggs, tangy low-fat feta, and a medley of nutrient-packed veggies.

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NUTRITION

468kcal
Protein
37.7g
Fat
30.1g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

2 Egg Whites

1 oz Low-Fat Feta Cheese

1 cup Fresh Spinach

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley, Basil)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, whisk together the 4 whole eggs and 2 egg whites until well blended. Season with a pinch of salt and pepper.

  • 3

    Heat a non-stick, oven-safe skillet on medium heat. Add the olive oil and sauté the chopped red bell pepper, sliced zucchini, and fresh spinach until they start to soften, about 3-4 minutes.

  • 4

    Stir in the fresh herbs, then pour the egg mixture evenly over the vegetables in the skillet.

  • 5

    Sprinkle the low-fat feta cheese evenly on top.

  • 6

    Allow the edges to set for a minute on the stovetop, then transfer the skillet to the preheated oven.

  • 7

    Bake for 10-12 minutes, or until the frittata is set in the center and slightly puffy.

  • 8

    Remove from the oven, let cool for a couple of minutes, slice, and serve warm.

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

Delight in a light yet satisfying frittata bursting with the vibrant flavors of roasted vegetables and fresh herbs, perfectly balanced to fuel your day. This dish offers a fluffy texture with a savory blend of eggs, tangy low-fat feta, and a medley of nutrient-packed veggies.

NUTRITION

468kcal
Protein
37.7g
Fat
30.1g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

2 Egg Whites

1 oz Low-Fat Feta Cheese

1 cup Fresh Spinach

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley, Basil)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, whisk together the 4 whole eggs and 2 egg whites until well blended. Season with a pinch of salt and pepper.

  • 3

    Heat a non-stick, oven-safe skillet on medium heat. Add the olive oil and sauté the chopped red bell pepper, sliced zucchini, and fresh spinach until they start to soften, about 3-4 minutes.

  • 4

    Stir in the fresh herbs, then pour the egg mixture evenly over the vegetables in the skillet.

  • 5

    Sprinkle the low-fat feta cheese evenly on top.

  • 6

    Allow the edges to set for a minute on the stovetop, then transfer the skillet to the preheated oven.

  • 7

    Bake for 10-12 minutes, or until the frittata is set in the center and slightly puffy.

  • 8

    Remove from the oven, let cool for a couple of minutes, slice, and serve warm.