Herb-Roasted Tomato and Spinach Frittata

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

Herb-Roasted Tomato and Spinach Frittata

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tomato and Spinach Frittata

Savor the vibrant flavors of herb-roasted cherry tomatoes and fresh spinach folded into a light and fluffy frittata, accented with a tangy hint of feta and aromatic garlic and basil. This dish is perfect at any meal time, offering a balanced profile that’s both nourishing and satisfying.

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NUTRITION

414kcal
Protein
36g
Fat
26.0g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

3 large Egg Whites

1 ounce Feta Cheese

1 cup Spinach

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

1 clove Garlic

1 teaspoon Olive Oil

3 Fresh Basil leaves

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In an oven-safe skillet, warm the olive oil over medium heat. Add the thinly sliced red onion and minced garlic, and sauté until softened and fragrant, about 2 minutes.

  • 3

    Add the cherry tomatoes (halved if preferred) and a pinch of salt and pepper. Roast them lightly for another 2-3 minutes until they begin to soften.

  • 4

    Stir in the fresh spinach and let it wilt slightly.

  • 5

    In a bowl, whisk together the whole eggs and egg whites until well combined. Pour the egg mixture over the vegetables in the skillet.

  • 6

    Sprinkle crumbled feta cheese evenly over the top and add torn basil leaves for extra herbaceous flavor.

  • 7

    Allow the frittata to cook on the stovetop for 3-4 minutes until the edges start to set.

  • 8

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is set and the top is lightly golden.

  • 9

    Remove from the oven, let cool slightly, slice, and serve warm.

Herb-Roasted Tomato and Spinach Frittata

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

Herb-Roasted Tomato and Spinach Frittata

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tomato and Spinach Frittata

Savor the vibrant flavors of herb-roasted cherry tomatoes and fresh spinach folded into a light and fluffy frittata, accented with a tangy hint of feta and aromatic garlic and basil. This dish is perfect at any meal time, offering a balanced profile that’s both nourishing and satisfying.

NUTRITION

414kcal
Protein
36g
Fat
26.0g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

3 large Egg Whites

1 ounce Feta Cheese

1 cup Spinach

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

1 clove Garlic

1 teaspoon Olive Oil

3 Fresh Basil leaves

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In an oven-safe skillet, warm the olive oil over medium heat. Add the thinly sliced red onion and minced garlic, and sauté until softened and fragrant, about 2 minutes.

  • 3

    Add the cherry tomatoes (halved if preferred) and a pinch of salt and pepper. Roast them lightly for another 2-3 minutes until they begin to soften.

  • 4

    Stir in the fresh spinach and let it wilt slightly.

  • 5

    In a bowl, whisk together the whole eggs and egg whites until well combined. Pour the egg mixture over the vegetables in the skillet.

  • 6

    Sprinkle crumbled feta cheese evenly over the top and add torn basil leaves for extra herbaceous flavor.

  • 7

    Allow the frittata to cook on the stovetop for 3-4 minutes until the edges start to set.

  • 8

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is set and the top is lightly golden.

  • 9

    Remove from the oven, let cool slightly, slice, and serve warm.