Name: Sheet Pan Roasted Vegetable and Egg Frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 Large Eggs; 2 Egg Whites; 1/2 cup Part-Skim Mozzarella, Shredded; 1/2 cup sliced Zucchini; 1/2 cup chopped Red Bell Pepper; 1/2 cup Spinach; 1/4 cup sliced Mushrooms; 1/4 cup chopped Onion; 1 teaspoon Olive Oil

Sheet Pan Roasted Vegetable and Egg Frittata

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetable and Egg Frittata

Savor this versatile frittata bursting with roasted vegetables and a blend of whole eggs and egg whites, finished with melty part-skim mozzarella. It's a vibrant, protein-packed meal that's perfect for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38.3g

Fat

23.1g

Carbs

13.9g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

2 Egg Whites

1/2 cup Part-Skim Mozzarella, Shredded

1/2 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1/2 cup Spinach

1/4 cup sliced Mushrooms

1/4 cup chopped Onion

1 teaspoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F.
2
On a sheet pan, toss the zucchini, red bell pepper, spinach, mushrooms, and onion with the olive oil. Season lightly with salt and pepper if desired.
3
Roast the vegetables in the oven for 10-12 minutes until they begin to soften.
4
In a bowl, whisk together the whole eggs and egg whites until thoroughly combined.
5
Pour the eggs evenly over the roasted vegetables on the sheet pan and sprinkle the shredded mozzarella on top.
6
Return the pan to the oven and bake for an additional 8-10 minutes until the eggs are set and the cheese is slightly golden.
7
Remove from the oven, let cool slightly, slice, and serve warm.