Baked Egg and Veggie Frittata with Chicken Sausage

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

Baked Egg and Veggie Frittata with Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Baked Egg and Veggie Frittata with Chicken Sausage

A protein-packed, savory frittata bursting with fresh vegetables and lean chicken sausage. Perfect for any meal of the day, this baked frittata offers a balanced mix of eggs, nutrient-dense greens, and a hint of smoky sausage flavor, all baked together to create a satisfying dish that’s both delicious and energizing.

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NUTRITION

346kcal
Protein
36.2g
Fat
19.4g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs (~100g total)

2 large Egg Whites (~66g total)

1 link Chicken Sausage (approx. 3 oz/85g)

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes (halved, 75g)

1/4 cup diced Bell Pepper (30g)

1/4 small Onion (25g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish or oven-safe skillet.

  • 2

    In a mixing bowl, whisk together the whole eggs and egg whites until well combined. Season with a pinch of salt and pepper.

  • 3

    Chop the chicken sausage into bite-sized pieces. In the same bowl, add the sausage, fresh spinach, halved cherry tomatoes, diced bell pepper, and finely chopped onion.

  • 4

    Mix all ingredients gently to evenly distribute the sausage and vegetables within the egg mixture.

  • 5

    Pour the mixture into the greased baking dish or skillet, ensuring it is evenly spread out.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the egg mixture is set and the edges are lightly golden.

  • 7

    Remove from the oven and let it cool for a few minutes, then slice and serve warm.

Baked Egg and Veggie Frittata with Chicken Sausage

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

Baked Egg and Veggie Frittata with Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Baked Egg and Veggie Frittata with Chicken Sausage

A protein-packed, savory frittata bursting with fresh vegetables and lean chicken sausage. Perfect for any meal of the day, this baked frittata offers a balanced mix of eggs, nutrient-dense greens, and a hint of smoky sausage flavor, all baked together to create a satisfying dish that’s both delicious and energizing.

NUTRITION

346kcal
Protein
36.2g
Fat
19.4g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs (~100g total)

2 large Egg Whites (~66g total)

1 link Chicken Sausage (approx. 3 oz/85g)

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes (halved, 75g)

1/4 cup diced Bell Pepper (30g)

1/4 small Onion (25g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish or oven-safe skillet.

  • 2

    In a mixing bowl, whisk together the whole eggs and egg whites until well combined. Season with a pinch of salt and pepper.

  • 3

    Chop the chicken sausage into bite-sized pieces. In the same bowl, add the sausage, fresh spinach, halved cherry tomatoes, diced bell pepper, and finely chopped onion.

  • 4

    Mix all ingredients gently to evenly distribute the sausage and vegetables within the egg mixture.

  • 5

    Pour the mixture into the greased baking dish or skillet, ensuring it is evenly spread out.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the egg mixture is set and the edges are lightly golden.

  • 7

    Remove from the oven and let it cool for a few minutes, then slice and serve warm.