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 packed with a medley of roasted vegetables and fresh herbs. The blend of sweet bell peppers, earthy zucchini, and vibrant spinach, combined with creamy Swiss cheese folded into whipped eggs, creates a satisfying dish perfect for any meal of the day.

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NUTRITION

589kcal
Protein
41.6g
Fat
39g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (250g)

1/4 cup Shredded Swiss Cheese (28g)

1 cup Mixed Bell Peppers, chopped (150g)

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes, halved (75g)

1/2 medium Zucchini, sliced (100g)

1/4 medium Red Onion, sliced (25g)

1 teaspoon Olive Oil (5g)

2 tablespoons Fresh Herbs, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the chopped bell peppers, zucchini, red onion, and cherry tomatoes with olive oil and a sprinkle of salt and pepper.

  • 3

    Roast the vegetables in the preheated oven for about 8-10 minutes until they begin to soften.

  • 4

    In a bowl, whisk together the eggs and shredded Swiss cheese until fully combined. Stir in the fresh spinach and chopped herbs.

  • 5

    Once the vegetables are roasted, gently fold them into the egg mixture.

  • 6

    Pour the whole mixture into a lightly greased oven-safe skillet or baking dish.

  • 7

    Bake in the oven for an additional 12-15 minutes, or until the frittata is set and lightly golden on top.

  • 8

    Remove from the oven, let it cool for a couple of minutes, 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 packed with a medley of roasted vegetables and fresh herbs. The blend of sweet bell peppers, earthy zucchini, and vibrant spinach, combined with creamy Swiss cheese folded into whipped eggs, creates a satisfying dish perfect for any meal of the day.

NUTRITION

589kcal
Protein
41.6g
Fat
39g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (250g)

1/4 cup Shredded Swiss Cheese (28g)

1 cup Mixed Bell Peppers, chopped (150g)

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes, halved (75g)

1/2 medium Zucchini, sliced (100g)

1/4 medium Red Onion, sliced (25g)

1 teaspoon Olive Oil (5g)

2 tablespoons Fresh Herbs, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the chopped bell peppers, zucchini, red onion, and cherry tomatoes with olive oil and a sprinkle of salt and pepper.

  • 3

    Roast the vegetables in the preheated oven for about 8-10 minutes until they begin to soften.

  • 4

    In a bowl, whisk together the eggs and shredded Swiss cheese until fully combined. Stir in the fresh spinach and chopped herbs.

  • 5

    Once the vegetables are roasted, gently fold them into the egg mixture.

  • 6

    Pour the whole mixture into a lightly greased oven-safe skillet or baking dish.

  • 7

    Bake in the oven for an additional 12-15 minutes, or until the frittata is set and lightly golden on top.

  • 8

    Remove from the oven, let it cool for a couple of minutes, slice, and serve warm.