Fluffy Herb Egg Frittata with Roasted Vegetables

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

Fluffy Herb Egg Frittata with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Herb Egg Frittata with Roasted Vegetables

Enjoy a light yet satisfying frittata bursting with fresh herbs and vibrant roasted vegetables. The perfect blend of whole eggs, egg whites, and melty cheddar brings creamy richness, while a medley of cherry tomatoes, red bell pepper, and spinach adds a refreshing crunch. This dish is as visually appealing as it is delicious, making it a great option for breakfast, lunch, or dinner.

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NUTRITION

451kcal
Protein
35g
Fat
29g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

2 Egg Whites (66g total)

1 cup Cherry Tomatoes (150g)

1/2 Red Bell Pepper (75g)

1 cup Spinach (30g)

1/4 cup Shredded Cheddar Cheese (28g)

1 tsp Olive Oil (5g)

1 tbsp Mixed Fresh Herbs (4g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium bowl, whisk together the eggs, egg whites, and chopped mixed fresh herbs until well combined.

  • 3

    Heat a non-stick, oven-safe skillet over medium heat and add the olive oil.

  • 4

    Add the cherry tomatoes, diced red bell pepper, and spinach to the skillet. Sauté for 2-3 minutes until the vegetables start to soften.

  • 5

    Pour the egg mixture over the sautéed vegetables, allowing it to evenly distribute across the pan.

  • 6

    Sprinkle the shredded cheddar cheese evenly on top.

  • 7

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed up and set in the middle.

  • 8

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

Fluffy Herb Egg Frittata with Roasted Vegetables

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

Fluffy Herb Egg Frittata with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Herb Egg Frittata with Roasted Vegetables

Enjoy a light yet satisfying frittata bursting with fresh herbs and vibrant roasted vegetables. The perfect blend of whole eggs, egg whites, and melty cheddar brings creamy richness, while a medley of cherry tomatoes, red bell pepper, and spinach adds a refreshing crunch. This dish is as visually appealing as it is delicious, making it a great option for breakfast, lunch, or dinner.

NUTRITION

451kcal
Protein
35g
Fat
29g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

2 Egg Whites (66g total)

1 cup Cherry Tomatoes (150g)

1/2 Red Bell Pepper (75g)

1 cup Spinach (30g)

1/4 cup Shredded Cheddar Cheese (28g)

1 tsp Olive Oil (5g)

1 tbsp Mixed Fresh Herbs (4g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium bowl, whisk together the eggs, egg whites, and chopped mixed fresh herbs until well combined.

  • 3

    Heat a non-stick, oven-safe skillet over medium heat and add the olive oil.

  • 4

    Add the cherry tomatoes, diced red bell pepper, and spinach to the skillet. Sauté for 2-3 minutes until the vegetables start to soften.

  • 5

    Pour the egg mixture over the sautéed vegetables, allowing it to evenly distribute across the pan.

  • 6

    Sprinkle the shredded cheddar cheese evenly on top.

  • 7

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is puffed up and set in the middle.

  • 8

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