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 bursting with roasted vegetables and fresh herbs. This dish features fluffy eggs combined with sweet bell peppers, zucchini, cherry tomatoes, and spinach, all elevated by a drizzle of olive oil and a medley of garden-fresh herbs. Perfectly balanced for a nutritious meal any time of day.

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NUTRITION

439kcal
Protein
32.2g
Fat
25.1g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx. 200g)

1/4 cup Skim Milk (61g)

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

1/2 cup diced Zucchini (60g)

1/2 cup halved Cherry Tomatoes (75g)

1/4 cup diced Yellow Onion (40g)

1 cup fresh Spinach (30g)

1 tsp Extra Virgin Olive Oil (5g)

2 tbsp chopped Fresh Herbs (Basil & Parsley) (6g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the diced red bell pepper, zucchini, cherry tomatoes, and onion with the olive oil, salt, and pepper. Roast the vegetables in the oven for about 12-15 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables roast, whisk together the eggs and skim milk in a bowl until frothy. Stir in the fresh spinach and chopped herbs, and season with a pinch of salt and pepper.

  • 4

    Once the roasted vegetables are done, lower the oven temperature to 350°F.

  • 5

    Combine the roasted vegetables with the egg mixture, transferring everything to an oven-safe skillet or baking dish.

  • 6

    Bake the frittata in the oven for 18-20 minutes, or until the eggs are set and the top is lightly golden.

  • 7

    Remove the frittata from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy your nutrient-packed meal.

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 bursting with roasted vegetables and fresh herbs. This dish features fluffy eggs combined with sweet bell peppers, zucchini, cherry tomatoes, and spinach, all elevated by a drizzle of olive oil and a medley of garden-fresh herbs. Perfectly balanced for a nutritious meal any time of day.

NUTRITION

439kcal
Protein
32.2g
Fat
25.1g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx. 200g)

1/4 cup Skim Milk (61g)

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

1/2 cup diced Zucchini (60g)

1/2 cup halved Cherry Tomatoes (75g)

1/4 cup diced Yellow Onion (40g)

1 cup fresh Spinach (30g)

1 tsp Extra Virgin Olive Oil (5g)

2 tbsp chopped Fresh Herbs (Basil & Parsley) (6g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the diced red bell pepper, zucchini, cherry tomatoes, and onion with the olive oil, salt, and pepper. Roast the vegetables in the oven for about 12-15 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables roast, whisk together the eggs and skim milk in a bowl until frothy. Stir in the fresh spinach and chopped herbs, and season with a pinch of salt and pepper.

  • 4

    Once the roasted vegetables are done, lower the oven temperature to 350°F.

  • 5

    Combine the roasted vegetables with the egg mixture, transferring everything to an oven-safe skillet or baking dish.

  • 6

    Bake the frittata in the oven for 18-20 minutes, or until the eggs are set and the top is lightly golden.

  • 7

    Remove the frittata from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy your nutrient-packed meal.