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 and airy frittata filled with roasted vegetables and fresh herbs. This dish offers a perfect blend of fluffy eggs, melted mozzarella, and tender, herb-infused vegetables, ideal for any time of day when you need a nutritious and satisfying meal.

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NUTRITION

410kcal
Protein
36.1g
Fat
27.2g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

50g Liquid Egg Whites

28g Shredded Mozzarella Cheese

30g Diced Red Bell Pepper

25g Diced Zucchini

20g Sliced Mushrooms

7g Spinach

0.5 teaspoon Olive Oil

2 tablespoons Fresh Mixed Herbs

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, whisk together the eggs and liquid egg whites until smooth. Season lightly with salt and pepper.

  • 3

    Heat the olive oil in an oven-safe skillet over medium heat. Add the diced red bell pepper, zucchini, and mushrooms. Sauté for 3-4 minutes until just softened.

  • 4

    Add spinach and mixed herbs to the vegetables, stirring until the spinach wilts slightly.

  • 5

    Pour the egg mixture evenly over the vegetables in the skillet. Allow it to cook on the stovetop for 1-2 minutes until the edges start to set.

  • 6

    Sprinkle the shredded mozzarella cheese over the top.

  • 7

    Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is fully set and lightly golden on top.

  • 8

    Remove from the oven, 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

Enjoy a light and airy frittata filled with roasted vegetables and fresh herbs. This dish offers a perfect blend of fluffy eggs, melted mozzarella, and tender, herb-infused vegetables, ideal for any time of day when you need a nutritious and satisfying meal.

NUTRITION

410kcal
Protein
36.1g
Fat
27.2g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

50g Liquid Egg Whites

28g Shredded Mozzarella Cheese

30g Diced Red Bell Pepper

25g Diced Zucchini

20g Sliced Mushrooms

7g Spinach

0.5 teaspoon Olive Oil

2 tablespoons Fresh Mixed Herbs

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, whisk together the eggs and liquid egg whites until smooth. Season lightly with salt and pepper.

  • 3

    Heat the olive oil in an oven-safe skillet over medium heat. Add the diced red bell pepper, zucchini, and mushrooms. Sauté for 3-4 minutes until just softened.

  • 4

    Add spinach and mixed herbs to the vegetables, stirring until the spinach wilts slightly.

  • 5

    Pour the egg mixture evenly over the vegetables in the skillet. Allow it to cook on the stovetop for 1-2 minutes until the edges start to set.

  • 6

    Sprinkle the shredded mozzarella cheese over the top.

  • 7

    Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is fully set and lightly golden on top.

  • 8

    Remove from the oven, slice, and serve warm.