Fluffy Egg Frittata with Roasted Vegetables

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

Fluffy Egg Frittata with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Egg Frittata with Roasted Vegetables

Enjoy a light and satisfying egg frittata loaded with vibrant, roasted vegetables. The combination of whole eggs, egg whites, and a hint of low-fat feta creates a delightful, protein-packed dish perfect for any time of day. The roasted bell peppers, spinach, cherry tomatoes, and red onion, enhanced with a drizzle of olive oil, deliver a comforting warmth and subtle sweetness.

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NUTRITION

381kcal
Protein
33.6g
Fat
22g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g)

2 egg whites (66g)

1/4 cup low-fat feta (38g)

1/2 medium red bell pepper (75g)

1 cup fresh spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1/4 cup sliced red onion (40g)

1 tsp olive oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In an oven-safe skillet, heat 1 tsp of olive oil over medium heat. Add sliced red onion and red bell pepper, sautéing until slightly softened, about 3-4 minutes.

  • 3

    Add the fresh spinach and cherry tomatoes to the skillet, stirring until the spinach wilts and the tomatoes begin to soften.

  • 4

    In a bowl, whisk together the whole eggs and egg whites until fully combined. Season with salt and pepper to taste.

  • 5

    Pour the egg mixture evenly over the vegetables in the skillet. Allow it to settle, then sprinkle the low-fat feta cheese evenly on top.

  • 6

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

  • 7

    Remove from the oven, slice into wedges, and serve warm.

Fluffy Egg Frittata with Roasted Vegetables

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

Fluffy Egg Frittata with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Egg Frittata with Roasted Vegetables

Enjoy a light and satisfying egg frittata loaded with vibrant, roasted vegetables. The combination of whole eggs, egg whites, and a hint of low-fat feta creates a delightful, protein-packed dish perfect for any time of day. The roasted bell peppers, spinach, cherry tomatoes, and red onion, enhanced with a drizzle of olive oil, deliver a comforting warmth and subtle sweetness.

NUTRITION

381kcal
Protein
33.6g
Fat
22g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g)

2 egg whites (66g)

1/4 cup low-fat feta (38g)

1/2 medium red bell pepper (75g)

1 cup fresh spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1/4 cup sliced red onion (40g)

1 tsp olive oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In an oven-safe skillet, heat 1 tsp of olive oil over medium heat. Add sliced red onion and red bell pepper, sautéing until slightly softened, about 3-4 minutes.

  • 3

    Add the fresh spinach and cherry tomatoes to the skillet, stirring until the spinach wilts and the tomatoes begin to soften.

  • 4

    In a bowl, whisk together the whole eggs and egg whites until fully combined. Season with salt and pepper to taste.

  • 5

    Pour the egg mixture evenly over the vegetables in the skillet. Allow it to settle, then sprinkle the low-fat feta cheese evenly on top.

  • 6

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

  • 7

    Remove from the oven, slice into wedges, and serve warm.