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 bursting with the flavors of garden-fresh vegetables and fragrant herbs. This fluffy egg-based dish is complemented by a melty sprinkling of mozzarella and a drizzle of olive oil for a balanced, satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

411kcal
Protein
35.3g
Fat
26g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g)

2 egg whites (66g)

1/2 cup diced red bell pepper (75g)

1/2 cup diced zucchini (65g)

1/2 cup sliced mushrooms (36g)

1 cup fresh spinach (30g)

1/4 cup shredded mozzarella cheese (28g)

1 teaspoon olive oil (5g)

2 tablespoons mixed fresh herbs, chopped (6g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In an oven-safe skillet, heat 1 teaspoon of olive oil over medium heat.

  • 3

    Add the diced red bell pepper, zucchini, and sliced mushrooms to the skillet. Sauté for about 3-4 minutes until they begin to soften.

  • 4

    Stir in the fresh spinach and chopped herbs, cooking until the spinach wilts, about 1-2 minutes.

  • 5

    In a bowl, whisk together 3 whole eggs and 2 egg whites until well combined. Season lightly with salt and pepper.

  • 6

    Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle the shredded mozzarella cheese on top.

  • 7

    Allow the frittata to cook on the stovetop for 2-3 minutes until the edges begin to set.

  • 8

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is set and the top is slightly golden.

  • 9

    Remove from the oven, let cool for a minute, 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 bursting with the flavors of garden-fresh vegetables and fragrant herbs. This fluffy egg-based dish is complemented by a melty sprinkling of mozzarella and a drizzle of olive oil for a balanced, satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

411kcal
Protein
35.3g
Fat
26g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g)

2 egg whites (66g)

1/2 cup diced red bell pepper (75g)

1/2 cup diced zucchini (65g)

1/2 cup sliced mushrooms (36g)

1 cup fresh spinach (30g)

1/4 cup shredded mozzarella cheese (28g)

1 teaspoon olive oil (5g)

2 tablespoons mixed fresh herbs, chopped (6g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In an oven-safe skillet, heat 1 teaspoon of olive oil over medium heat.

  • 3

    Add the diced red bell pepper, zucchini, and sliced mushrooms to the skillet. Sauté for about 3-4 minutes until they begin to soften.

  • 4

    Stir in the fresh spinach and chopped herbs, cooking until the spinach wilts, about 1-2 minutes.

  • 5

    In a bowl, whisk together 3 whole eggs and 2 egg whites until well combined. Season lightly with salt and pepper.

  • 6

    Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle the shredded mozzarella cheese on top.

  • 7

    Allow the frittata to cook on the stovetop for 2-3 minutes until the edges begin to set.

  • 8

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is set and the top is slightly golden.

  • 9

    Remove from the oven, let cool for a minute, slice, and serve warm.