Fluffy Herb-Roasted Bell Pepper Frittata

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

Fluffy Herb-Roasted Bell Pepper Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Herb-Roasted Bell Pepper Frittata

A light yet satisfying frittata bursting with roasted bell pepper, fresh spinach, and aromatic herbs. This fluffy protein-packed dish blends the rich flavor of whole eggs with the delicate texture of egg whites and a hint of melted part-skim mozzarella, all brought together with a drizzle of olive oil. Perfect for any meal of the day, it’s a clean, nutrient-dense option to fuel your day.

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NUTRITION

370kcal
Protein
40.9g
Fat
18.2g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

2 whole eggs

1 medium red bell pepper, roasted

1/2 cup cooked spinach

1/4 cup shredded part-skim mozzarella

1 tsp olive oil

2 tbsp chopped fresh herbs (basil & parsley)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • 2

    Slice the red bell pepper into strips and toss them lightly with a small drizzle of olive oil and a pinch of salt. Roast in the oven for about 10 minutes until tender and slightly charred.

  • 3

    While the bell pepper roasts, whisk together the 5 egg whites and 2 whole eggs in a bowl until frothy. Stir in the shredded mozzarella and chopped fresh herbs.

  • 4

    In a non-stick, oven-safe skillet, warm the remaining olive oil over medium heat. Add the spinach and sauté briefly until it just begins to wilt.

  • 5

    Pour the egg mixture into the skillet, gently stirring to combine with the spinach. Arrange the roasted bell pepper strips evenly over the top.

  • 6

    Allow the frittata to cook on the stovetop for about 3 minutes until the edges begin to set, then transfer the skillet to the oven.

  • 7

    Bake for 10-12 minutes until the center is fully set and the cheese is melted. Remove from the oven and let cool slightly before slicing and serving.

Fluffy Herb-Roasted Bell Pepper Frittata

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

Fluffy Herb-Roasted Bell Pepper Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Herb-Roasted Bell Pepper Frittata

A light yet satisfying frittata bursting with roasted bell pepper, fresh spinach, and aromatic herbs. This fluffy protein-packed dish blends the rich flavor of whole eggs with the delicate texture of egg whites and a hint of melted part-skim mozzarella, all brought together with a drizzle of olive oil. Perfect for any meal of the day, it’s a clean, nutrient-dense option to fuel your day.

NUTRITION

370kcal
Protein
40.9g
Fat
18.2g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

2 whole eggs

1 medium red bell pepper, roasted

1/2 cup cooked spinach

1/4 cup shredded part-skim mozzarella

1 tsp olive oil

2 tbsp chopped fresh herbs (basil & parsley)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • 2

    Slice the red bell pepper into strips and toss them lightly with a small drizzle of olive oil and a pinch of salt. Roast in the oven for about 10 minutes until tender and slightly charred.

  • 3

    While the bell pepper roasts, whisk together the 5 egg whites and 2 whole eggs in a bowl until frothy. Stir in the shredded mozzarella and chopped fresh herbs.

  • 4

    In a non-stick, oven-safe skillet, warm the remaining olive oil over medium heat. Add the spinach and sauté briefly until it just begins to wilt.

  • 5

    Pour the egg mixture into the skillet, gently stirring to combine with the spinach. Arrange the roasted bell pepper strips evenly over the top.

  • 6

    Allow the frittata to cook on the stovetop for about 3 minutes until the edges begin to set, then transfer the skillet to the oven.

  • 7

    Bake for 10-12 minutes until the center is fully set and the cheese is melted. Remove from the oven and let cool slightly before slicing and serving.