Herb-Roasted Bell Pepper and Spinach Frittata

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

Herb-Roasted Bell Pepper and Spinach Frittata

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Bell Pepper and Spinach Frittata

Enjoy a vibrant and hearty frittata that bursts with the flavors of herb-roasted red bell pepper and fresh spinach. This dish offers a delightful blend of rich, savory eggs with a hint of tangy feta, accented by aromatic herbs, making it a satisfying meal any time of day.

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NUTRITION

404kcal
Protein
38g
Fat
21.6g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150g total)

1/2 cup Egg Whites (120g)

1 medium Red Bell Pepper (119g)

1 cup Fresh Spinach (30g)

1/4 cup Low-Fat Feta Cheese (38g)

2 tbsp Mixed Fresh Herbs

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the red bell pepper into strips and toss with a teaspoon of olive oil and a pinch of salt. Roast in the oven on a baking sheet for about 10 minutes until slightly charred and tender.

  • 3

    While the bell pepper roasts, whisk together the whole eggs and egg whites in a bowl until well combined.

  • 4

    Stir in the fresh spinach, crumbled feta cheese, and mixed herbs. Season with salt and pepper to taste.

  • 5

    Fold in the roasted bell pepper strips into the egg mixture.

  • 6

    Pour the mixture into a lightly greased oven-safe skillet or baking dish and bake for 15-18 minutes, or until the frittata is set in the center.

  • 7

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

Herb-Roasted Bell Pepper and Spinach Frittata

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

Herb-Roasted Bell Pepper and Spinach Frittata

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Bell Pepper and Spinach Frittata

Enjoy a vibrant and hearty frittata that bursts with the flavors of herb-roasted red bell pepper and fresh spinach. This dish offers a delightful blend of rich, savory eggs with a hint of tangy feta, accented by aromatic herbs, making it a satisfying meal any time of day.

NUTRITION

404kcal
Protein
38g
Fat
21.6g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150g total)

1/2 cup Egg Whites (120g)

1 medium Red Bell Pepper (119g)

1 cup Fresh Spinach (30g)

1/4 cup Low-Fat Feta Cheese (38g)

2 tbsp Mixed Fresh Herbs

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the red bell pepper into strips and toss with a teaspoon of olive oil and a pinch of salt. Roast in the oven on a baking sheet for about 10 minutes until slightly charred and tender.

  • 3

    While the bell pepper roasts, whisk together the whole eggs and egg whites in a bowl until well combined.

  • 4

    Stir in the fresh spinach, crumbled feta cheese, and mixed herbs. Season with salt and pepper to taste.

  • 5

    Fold in the roasted bell pepper strips into the egg mixture.

  • 6

    Pour the mixture into a lightly greased oven-safe skillet or baking dish and bake for 15-18 minutes, or until the frittata is set in the center.

  • 7

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