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

A light and airy frittata bursting with the flavors of roasted vegetables and fresh herbs. This dish combines the richness of whole eggs with the delicate taste of egg whites, complemented by tangy feta and a medley of cherry tomatoes, spinach, zucchini, and red bell peppers. Perfectly seasoned with basil and parsley, this nutrient-packed meal is versatile, easy to prepare, and ideal for any time of day.

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NUTRITION

481kcal
Protein
40.4g
Fat
28.5g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 large whole eggs

2 large egg whites

1/4 cup crumbled feta cheese

1 cup cherry tomatoes

1/2 cup fresh spinach

1/2 cup diced zucchini

1/4 cup diced red bell pepper

1 tbsp chopped fresh basil

1 tbsp chopped fresh parsley

Olive oil spray

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly spray a medium oven-safe skillet with olive oil spray.

  • 3

    In a bowl, whisk together the 4 whole eggs and 2 egg whites until well combined.

  • 4

    Stir in the chopped fresh basil and parsley, and season with a pinch of salt and pepper.

  • 5

    Add the halved cherry tomatoes, fresh spinach, diced zucchini, and red bell pepper to the egg mixture.

  • 6

    Pour the mixture into the prepared skillet, spreading it out evenly.

  • 7

    Crumble the feta cheese evenly on top of the mixture.

  • 8

    Place the skillet in the oven and bake for 18-22 minutes, until the frittata is puffed, set in the center, and lightly golden on top.

  • 9

    Remove from the oven, let it cool for a couple minutes, then slice and serve.

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

A light and airy frittata bursting with the flavors of roasted vegetables and fresh herbs. This dish combines the richness of whole eggs with the delicate taste of egg whites, complemented by tangy feta and a medley of cherry tomatoes, spinach, zucchini, and red bell peppers. Perfectly seasoned with basil and parsley, this nutrient-packed meal is versatile, easy to prepare, and ideal for any time of day.

NUTRITION

481kcal
Protein
40.4g
Fat
28.5g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 large whole eggs

2 large egg whites

1/4 cup crumbled feta cheese

1 cup cherry tomatoes

1/2 cup fresh spinach

1/2 cup diced zucchini

1/4 cup diced red bell pepper

1 tbsp chopped fresh basil

1 tbsp chopped fresh parsley

Olive oil spray

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly spray a medium oven-safe skillet with olive oil spray.

  • 3

    In a bowl, whisk together the 4 whole eggs and 2 egg whites until well combined.

  • 4

    Stir in the chopped fresh basil and parsley, and season with a pinch of salt and pepper.

  • 5

    Add the halved cherry tomatoes, fresh spinach, diced zucchini, and red bell pepper to the egg mixture.

  • 6

    Pour the mixture into the prepared skillet, spreading it out evenly.

  • 7

    Crumble the feta cheese evenly on top of the mixture.

  • 8

    Place the skillet in the oven and bake for 18-22 minutes, until the frittata is puffed, set in the center, and lightly golden on top.

  • 9

    Remove from the oven, let it cool for a couple minutes, then slice and serve.