Fluffy Egg Frittata with Roasted Vegetables and Herbs

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

Fluffy Egg Frittata with Roasted Vegetables and Herbs

YOUR SOLIN GENERATED RECIPE

Fluffy Egg Frittata with Roasted Vegetables and Herbs

Enjoy a light and airy egg frittata packed with a medley of roasted vegetables and fresh herbs. This dish offers a delightful balance between the richness of eggs and the vibrant flavors of bell peppers, zucchini, and red onion, finished with a hint of fragrant basil and parsley. Perfect for any meal of the day, it’s a wholesome, nutrient-packed option that satisfies your hunger and fuels your day.

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NUTRITION

419kcal
Protein
34.1g
Fat
25.2g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

2 Egg Whites

1/2 cup Diced Red Bell Pepper

1/2 cup Sliced Zucchini

1/4 cup Sliced Red Onion

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Fresh Basil (chopped)

1 tbsp Fresh Parsley (chopped)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly oil a small baking dish with olive oil.

  • 2

    In a bowl, beat the 4 large eggs and 2 egg whites until fully combined. Season with a pinch of salt and pepper.

  • 3

    Add chopped fresh basil and parsley to the egg mixture.

  • 4

    Mix in the diced red bell pepper, sliced zucchini, and red onion. Stir in fresh spinach gently until just combined.

  • 5

    Pour the mixture into the prepared baking dish, spreading it evenly.

  • 6

    Place in the oven and bake for about 15-18 minutes or until the eggs are set and the edges are slightly golden.

  • 7

    Remove from the oven and let it sit for a few minutes before slicing. Serve warm.

Fluffy Egg Frittata with Roasted Vegetables and Herbs

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

Fluffy Egg Frittata with Roasted Vegetables and Herbs

YOUR SOLIN GENERATED RECIPE

Fluffy Egg Frittata with Roasted Vegetables and Herbs

Enjoy a light and airy egg frittata packed with a medley of roasted vegetables and fresh herbs. This dish offers a delightful balance between the richness of eggs and the vibrant flavors of bell peppers, zucchini, and red onion, finished with a hint of fragrant basil and parsley. Perfect for any meal of the day, it’s a wholesome, nutrient-packed option that satisfies your hunger and fuels your day.

NUTRITION

419kcal
Protein
34.1g
Fat
25.2g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

2 Egg Whites

1/2 cup Diced Red Bell Pepper

1/2 cup Sliced Zucchini

1/4 cup Sliced Red Onion

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Fresh Basil (chopped)

1 tbsp Fresh Parsley (chopped)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly oil a small baking dish with olive oil.

  • 2

    In a bowl, beat the 4 large eggs and 2 egg whites until fully combined. Season with a pinch of salt and pepper.

  • 3

    Add chopped fresh basil and parsley to the egg mixture.

  • 4

    Mix in the diced red bell pepper, sliced zucchini, and red onion. Stir in fresh spinach gently until just combined.

  • 5

    Pour the mixture into the prepared baking dish, spreading it evenly.

  • 6

    Place in the oven and bake for about 15-18 minutes or until the eggs are set and the edges are slightly golden.

  • 7

    Remove from the oven and let it sit for a few minutes before slicing. Serve warm.