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 satisfying frittata featuring a blend of eggs and egg whites for a protein boost, combined with a colorful mix of roasted vegetables and fresh herbs. This airy dish is perfect for any time of day, offering a delightful balance of savory flavors and a tender, herb-infused texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

418kcal
Protein
37.8g
Fat
20.8g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup egg whites

1 medium red bell pepper, chopped

1 medium zucchini, sliced

1 cup baby spinach

1/2 cup cherry tomatoes, halved

1 tbsp fresh basil, chopped

1 tbsp fresh parsley, chopped

1 tsp olive oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the chopped red bell pepper, sliced zucchini, and halved cherry tomatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15 minutes until slightly tender.

  • 3

    In a bowl, whisk together the 3 large eggs and 1/2 cup egg whites until fully blended. Stir in the roasted vegetables, baby spinach, fresh basil, and parsley.

  • 4

    Season the mixture with additional salt and pepper if needed.

  • 5

    Pour the egg and vegetable mixture into a preheated, lightly oiled oven-safe skillet or baking dish.

  • 6

    Place the skillet in the oven and bake for 12-15 minutes, or until the frittata is set and slightly golden on top.

  • 7

    Allow the frittata to cool for a couple of minutes before slicing. Serve warm and enjoy!

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 satisfying frittata featuring a blend of eggs and egg whites for a protein boost, combined with a colorful mix of roasted vegetables and fresh herbs. This airy dish is perfect for any time of day, offering a delightful balance of savory flavors and a tender, herb-infused texture.

NUTRITION

418kcal
Protein
37.8g
Fat
20.8g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup egg whites

1 medium red bell pepper, chopped

1 medium zucchini, sliced

1 cup baby spinach

1/2 cup cherry tomatoes, halved

1 tbsp fresh basil, chopped

1 tbsp fresh parsley, chopped

1 tsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the chopped red bell pepper, sliced zucchini, and halved cherry tomatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15 minutes until slightly tender.

  • 3

    In a bowl, whisk together the 3 large eggs and 1/2 cup egg whites until fully blended. Stir in the roasted vegetables, baby spinach, fresh basil, and parsley.

  • 4

    Season the mixture with additional salt and pepper if needed.

  • 5

    Pour the egg and vegetable mixture into a preheated, lightly oiled oven-safe skillet or baking dish.

  • 6

    Place the skillet in the oven and bake for 12-15 minutes, or until the frittata is set and slightly golden on top.

  • 7

    Allow the frittata to cool for a couple of minutes before slicing. Serve warm and enjoy!