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

Savor a light yet satisfying frittata featuring fluffy eggs combined with herb-infused, roasted red bell peppers, zucchini, and fresh spinach, accented by a sprinkle of tangy low-fat feta. This versatile dish offers a delightful balance of textures and flavors perfect for any meal of the day.

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NUTRITION

407kcal
Protein
32.1g
Fat
27.6g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup chopped red bell pepper

1/2 cup chopped zucchini

1/2 cup fresh spinach

1/4 cup crumbled low-fat feta cheese

1 tsp olive oil

1 tbsp mixed fresh herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, gently toss the chopped red bell pepper and zucchini with olive oil, a pinch of salt and pepper, and half of the mixed herbs.

  • 3

    Spread the veggies on a baking sheet and roast in the oven for about 10 minutes until they begin to soften and char lightly.

  • 4

    While the vegetables roast, whisk the eggs in a medium bowl until fully combined. Stir in the fresh spinach, remaining herbs, salt, and pepper.

  • 5

    Once the vegetables are roasted, add them to the egg mixture and gently fold in the crumbled feta cheese.

  • 6

    Heat a non-stick, oven-safe skillet over medium heat. Pour the egg and vegetable mixture into the skillet, allowing it to spread evenly.

  • 7

    Cook on the stovetop for 2-3 minutes until the edges start to set.

  • 8

    Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes until the frittata is fully set and slightly puffed.

  • 9

    Remove from the oven, let cool for a few minutes, slice, and serve.

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

Savor a light yet satisfying frittata featuring fluffy eggs combined with herb-infused, roasted red bell peppers, zucchini, and fresh spinach, accented by a sprinkle of tangy low-fat feta. This versatile dish offers a delightful balance of textures and flavors perfect for any meal of the day.

NUTRITION

407kcal
Protein
32.1g
Fat
27.6g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup chopped red bell pepper

1/2 cup chopped zucchini

1/2 cup fresh spinach

1/4 cup crumbled low-fat feta cheese

1 tsp olive oil

1 tbsp mixed fresh herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, gently toss the chopped red bell pepper and zucchini with olive oil, a pinch of salt and pepper, and half of the mixed herbs.

  • 3

    Spread the veggies on a baking sheet and roast in the oven for about 10 minutes until they begin to soften and char lightly.

  • 4

    While the vegetables roast, whisk the eggs in a medium bowl until fully combined. Stir in the fresh spinach, remaining herbs, salt, and pepper.

  • 5

    Once the vegetables are roasted, add them to the egg mixture and gently fold in the crumbled feta cheese.

  • 6

    Heat a non-stick, oven-safe skillet over medium heat. Pour the egg and vegetable mixture into the skillet, allowing it to spread evenly.

  • 7

    Cook on the stovetop for 2-3 minutes until the edges start to set.

  • 8

    Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes until the frittata is fully set and slightly puffed.

  • 9

    Remove from the oven, let cool for a few minutes, slice, and serve.