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 brimming with fresh, herb-infused roasted vegetables. Perfectly balanced in protein and calories, this dish delivers a fluffy texture with a medley of vibrant flavors, making it versatile for any mealtime.

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NUTRITION

355kcal
Protein
31.6g
Fat
20.1g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

3 Egg Whites (99g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup Spinach (15g)

1/4 cup diced Zucchini (25g)

1/4 cup diced Onion (40g)

3 Cherry Tomatoes (50g)

1 teaspoon Olive Oil (5g)

1 tablespoon Mixed Fresh Herbs (3g)

Salt & Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small bowl, beat together the 3 large eggs and 3 egg whites until fully combined.

  • 3

    In an oven-safe skillet, heat the teaspoon of olive oil over medium heat.

  • 4

    Add the diced onion and sauté for about 2 minutes until softened.

  • 5

    Stir in the diced bell pepper, zucchini and spinach. Sauté for another 2-3 minutes until just tender.

  • 6

    Add the cherry tomatoes and mixed fresh herbs, stirring gently.

  • 7

    Pour the egg mixture evenly over the sautéed vegetables. Season with salt and pepper to taste.

  • 8

    Allow the eggs to set slightly on the bottom before transferring the skillet to the preheated oven.

  • 9

    Bake in the oven for 10-12 minutes, or until the frittata is puffed up and the eggs are fully set.

  • 10

    Remove from the oven, let 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 yet satisfying frittata brimming with fresh, herb-infused roasted vegetables. Perfectly balanced in protein and calories, this dish delivers a fluffy texture with a medley of vibrant flavors, making it versatile for any mealtime.

NUTRITION

355kcal
Protein
31.6g
Fat
20.1g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

3 Egg Whites (99g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup Spinach (15g)

1/4 cup diced Zucchini (25g)

1/4 cup diced Onion (40g)

3 Cherry Tomatoes (50g)

1 teaspoon Olive Oil (5g)

1 tablespoon Mixed Fresh Herbs (3g)

Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small bowl, beat together the 3 large eggs and 3 egg whites until fully combined.

  • 3

    In an oven-safe skillet, heat the teaspoon of olive oil over medium heat.

  • 4

    Add the diced onion and sauté for about 2 minutes until softened.

  • 5

    Stir in the diced bell pepper, zucchini and spinach. Sauté for another 2-3 minutes until just tender.

  • 6

    Add the cherry tomatoes and mixed fresh herbs, stirring gently.

  • 7

    Pour the egg mixture evenly over the sautéed vegetables. Season with salt and pepper to taste.

  • 8

    Allow the eggs to set slightly on the bottom before transferring the skillet to the preheated oven.

  • 9

    Bake in the oven for 10-12 minutes, or until the frittata is puffed up and the eggs are fully set.

  • 10

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