Fluffy Mediterranean Herb Frittata with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Mediterranean Herb Frittata with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Mediterranean Herb Frittata with Roasted Vegetables

A light and airy frittata bursting with Mediterranean flavors. Fluffy eggs enriched with fresh cherry tomatoes, spinach, red bell pepper, and a sprinkle of tangy feta cheese, all accented by fragrant oregano and basil. Roasted vegetables add extra texture and sweetness, making this dish versatile for any meal of the day.

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NUTRITION

257kcal
Protein
17g
Fat
16.1g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

2 Egg Whites

1/2 cup Cherry Tomatoes (halved)

1 cup Fresh Spinach

1/2 cup chopped Red Bell Pepper

1/4 cup Crumbled Feta Cheese

1 tsp Olive Oil

1 tbsp Mixed Herbs (Oregano & Basil)

1 Medium Zucchini

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Chop the zucchini into bite-sized pieces and toss with a drizzle of olive oil, salt, and pepper. Roast in the preheated oven for about 15 minutes until tender and slightly caramelized.

  • 3

    While the zucchini roasts, whisk together the eggs and egg whites in a bowl. Stir in the mixed herbs, and season with a pinch of salt and pepper.

  • 4

    In an oven-safe skillet, heat the olive oil over medium heat. Add the chopped red bell pepper, cherry tomatoes, and fresh spinach, sautéing until the spinach wilts and the vegetables begin to soften.

  • 5

    Pour the egg mixture into the skillet with the sautéed vegetables, ensuring an even distribution of ingredients.

  • 6

    Sprinkle the crumbled feta cheese over the top. Allow the frittata to cook on the stovetop for a couple of minutes until the edges begin to set.

  • 7

    Transfer the skillet to the oven and bake for an additional 8-10 minutes, or until the eggs are fully set and the top is slightly golden.

  • 8

    Once cooked, remove from the oven and gently fold in the roasted zucchini. Serve warm and enjoy your Mediterranean-inspired frittata.

Fluffy Mediterranean Herb Frittata with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Mediterranean Herb Frittata with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Mediterranean Herb Frittata with Roasted Vegetables

A light and airy frittata bursting with Mediterranean flavors. Fluffy eggs enriched with fresh cherry tomatoes, spinach, red bell pepper, and a sprinkle of tangy feta cheese, all accented by fragrant oregano and basil. Roasted vegetables add extra texture and sweetness, making this dish versatile for any meal of the day.

NUTRITION

257kcal
Protein
17g
Fat
16.1g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

2 Egg Whites

1/2 cup Cherry Tomatoes (halved)

1 cup Fresh Spinach

1/2 cup chopped Red Bell Pepper

1/4 cup Crumbled Feta Cheese

1 tsp Olive Oil

1 tbsp Mixed Herbs (Oregano & Basil)

1 Medium Zucchini

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Chop the zucchini into bite-sized pieces and toss with a drizzle of olive oil, salt, and pepper. Roast in the preheated oven for about 15 minutes until tender and slightly caramelized.

  • 3

    While the zucchini roasts, whisk together the eggs and egg whites in a bowl. Stir in the mixed herbs, and season with a pinch of salt and pepper.

  • 4

    In an oven-safe skillet, heat the olive oil over medium heat. Add the chopped red bell pepper, cherry tomatoes, and fresh spinach, sautéing until the spinach wilts and the vegetables begin to soften.

  • 5

    Pour the egg mixture into the skillet with the sautéed vegetables, ensuring an even distribution of ingredients.

  • 6

    Sprinkle the crumbled feta cheese over the top. Allow the frittata to cook on the stovetop for a couple of minutes until the edges begin to set.

  • 7

    Transfer the skillet to the oven and bake for an additional 8-10 minutes, or until the eggs are fully set and the top is slightly golden.

  • 8

    Once cooked, remove from the oven and gently fold in the roasted zucchini. Serve warm and enjoy your Mediterranean-inspired frittata.