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 yet protein-packed frittata bursting with roasted vegetables and fresh herbs. This dish balances the rich, creamy texture of eggs and low-fat cheddar with sweet bell peppers, tender zucchini, and vibrant spinach, all crowned with aromatic herbs for a satisfying, clean-eating meal.

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NUTRITION

397kcal
Protein
39.3g
Fat
21.3g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

3 Egg Whites

1/4 cup Low-Fat Cheddar Cheese

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/2 cup chopped Fresh Spinach

1/2 teaspoon Olive Oil

1 tablespoon Fresh Mixed Herbs (parsley, basil)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly toss the diced red bell pepper and zucchini with olive oil and a pinch of salt and pepper.

  • 2

    Roast the vegetables on a baking sheet for about 10 minutes until they begin to soften and develop a light char.

  • 3

    While the vegetables are roasting, in a bowl, whisk together the eggs, egg whites, and fresh mixed herbs.

  • 4

    Stir in the roasted vegetables, chopped spinach, and low-fat cheddar cheese into the egg mixture.

  • 5

    Pour the combined mixture into an oven-safe skillet or baking dish.

  • 6

    Bake in the preheated oven for 12-15 minutes, or until the frittata has puffed up and the center is set.

  • 7

    Remove from the oven, let cool slightly, 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 yet protein-packed frittata bursting with roasted vegetables and fresh herbs. This dish balances the rich, creamy texture of eggs and low-fat cheddar with sweet bell peppers, tender zucchini, and vibrant spinach, all crowned with aromatic herbs for a satisfying, clean-eating meal.

NUTRITION

397kcal
Protein
39.3g
Fat
21.3g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

3 Egg Whites

1/4 cup Low-Fat Cheddar Cheese

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/2 cup chopped Fresh Spinach

1/2 teaspoon Olive Oil

1 tablespoon Fresh Mixed Herbs (parsley, basil)

PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly toss the diced red bell pepper and zucchini with olive oil and a pinch of salt and pepper.

  • 2

    Roast the vegetables on a baking sheet for about 10 minutes until they begin to soften and develop a light char.

  • 3

    While the vegetables are roasting, in a bowl, whisk together the eggs, egg whites, and fresh mixed herbs.

  • 4

    Stir in the roasted vegetables, chopped spinach, and low-fat cheddar cheese into the egg mixture.

  • 5

    Pour the combined mixture into an oven-safe skillet or baking dish.

  • 6

    Bake in the preheated oven for 12-15 minutes, or until the frittata has puffed up and the center is set.

  • 7

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