Fluffy 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.

Fluffy Herb-Roasted Bell Pepper and Spinach Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Herb-Roasted Bell Pepper and Spinach Frittata

A light and airy frittata bursting with vibrant roasted bell pepper, fresh spinach, and aromatic herbs. The blend of whole eggs and egg whites ensures a protein-packed meal with a delicate texture, while a touch of low‐fat feta adds a creamy tang that elevates every bite.

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NUTRITION

398kcal
Protein
36.5g
Fat
22.9g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

4 egg whites

1 medium bell pepper

1 teaspoon olive oil

1 cup fresh spinach

2 tablespoons low-fat feta cheese

1 tablespoon fresh parsley

1 tablespoon fresh basil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the bell pepper.

  • 2

    Cut the bell pepper into strips or bite-sized pieces, toss with olive oil, and season with a pinch of salt and pepper. Roast in the oven for about 15 minutes until tender and slightly charred.

  • 3

    While the pepper roasts, in a bowl, whisk together the 3 large eggs and 4 egg whites until well combined. Stir in the fresh parsley, basil, and a pinch of salt and pepper.

  • 4

    Heat a nonstick skillet over medium heat. Add the fresh spinach and quickly sauté until just wilted.

  • 5

    Add the roasted bell pepper to the skillet, then pour the egg mixture evenly over the vegetables.

  • 6

    Sprinkle the low-fat feta cheese over the top. Allow the mixture to cook on the stovetop for 3-4 minutes, letting the edges set.

  • 7

    Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes until the frittata is fully set and lightly golden on top.

  • 8

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

Fluffy 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.

Fluffy Herb-Roasted Bell Pepper and Spinach Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Herb-Roasted Bell Pepper and Spinach Frittata

A light and airy frittata bursting with vibrant roasted bell pepper, fresh spinach, and aromatic herbs. The blend of whole eggs and egg whites ensures a protein-packed meal with a delicate texture, while a touch of low‐fat feta adds a creamy tang that elevates every bite.

NUTRITION

398kcal
Protein
36.5g
Fat
22.9g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

4 egg whites

1 medium bell pepper

1 teaspoon olive oil

1 cup fresh spinach

2 tablespoons low-fat feta cheese

1 tablespoon fresh parsley

1 tablespoon fresh basil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the bell pepper.

  • 2

    Cut the bell pepper into strips or bite-sized pieces, toss with olive oil, and season with a pinch of salt and pepper. Roast in the oven for about 15 minutes until tender and slightly charred.

  • 3

    While the pepper roasts, in a bowl, whisk together the 3 large eggs and 4 egg whites until well combined. Stir in the fresh parsley, basil, and a pinch of salt and pepper.

  • 4

    Heat a nonstick skillet over medium heat. Add the fresh spinach and quickly sauté until just wilted.

  • 5

    Add the roasted bell pepper to the skillet, then pour the egg mixture evenly over the vegetables.

  • 6

    Sprinkle the low-fat feta cheese over the top. Allow the mixture to cook on the stovetop for 3-4 minutes, letting the edges set.

  • 7

    Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes until the frittata is fully set and lightly golden on top.

  • 8

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