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.

Herb-Roasted Bell Pepper and Spinach Frittata

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Bell Pepper and Spinach Frittata

Enjoy a vibrant and savory frittata featuring herb-roasted red bell pepper, tender spinach, and creamy crumbled feta cheese nestled in a fluffy baked egg base. This dish is perfectly balanced for any meal of the day, with a subtle aroma of fresh herbs and a pleasing blend of textures.

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NUTRITION

514kcal
Protein
35.9g
Fat
35.9g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (approx. 250g)

1/4 cup Crumbled Feta Cheese (40g)

1 medium Red Bell Pepper (120g)

1 cup Baby Spinach (30g)

1 teaspoon Extra Virgin Olive Oil (5g)

1/2 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the red bell pepper into thin strips and toss with a pinch of salt, pepper, and mixed dried herbs. Lay them on a small baking tray, drizzle with a few drops of olive oil, and roast in the preheated oven for about 10 minutes until slightly softened.

  • 3

    While the bell pepper roasts, crack the eggs into a bowl. Whisk them until light and frothy. Mix in a pinch of salt and pepper.

  • 4

    In an oven-safe non-stick skillet, heat the remaining olive oil over medium heat. Add the baby spinach and sauté just until it wilts, about 1-2 minutes.

  • 5

    Pour the beaten eggs over the spinach in the skillet. Evenly distribute the roasted bell peppers over the mixture. Sprinkle the crumbled feta cheese on top.

  • 6

    Allow the eggs to set around the edges, then transfer the skillet to the oven. Bake for 10-12 minutes, or until the eggs are fully set and the frittata is slightly puffed.

  • 7

    Remove from the oven, allow to cool slightly, and serve warm.

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.

Herb-Roasted Bell Pepper and Spinach Frittata

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Bell Pepper and Spinach Frittata

Enjoy a vibrant and savory frittata featuring herb-roasted red bell pepper, tender spinach, and creamy crumbled feta cheese nestled in a fluffy baked egg base. This dish is perfectly balanced for any meal of the day, with a subtle aroma of fresh herbs and a pleasing blend of textures.

NUTRITION

514kcal
Protein
35.9g
Fat
35.9g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (approx. 250g)

1/4 cup Crumbled Feta Cheese (40g)

1 medium Red Bell Pepper (120g)

1 cup Baby Spinach (30g)

1 teaspoon Extra Virgin Olive Oil (5g)

1/2 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the red bell pepper into thin strips and toss with a pinch of salt, pepper, and mixed dried herbs. Lay them on a small baking tray, drizzle with a few drops of olive oil, and roast in the preheated oven for about 10 minutes until slightly softened.

  • 3

    While the bell pepper roasts, crack the eggs into a bowl. Whisk them until light and frothy. Mix in a pinch of salt and pepper.

  • 4

    In an oven-safe non-stick skillet, heat the remaining olive oil over medium heat. Add the baby spinach and sauté just until it wilts, about 1-2 minutes.

  • 5

    Pour the beaten eggs over the spinach in the skillet. Evenly distribute the roasted bell peppers over the mixture. Sprinkle the crumbled feta cheese on top.

  • 6

    Allow the eggs to set around the edges, then transfer the skillet to the oven. Bake for 10-12 minutes, or until the eggs are fully set and the frittata is slightly puffed.

  • 7

    Remove from the oven, allow to cool slightly, and serve warm.