Healthy Egg and Vegetable Frittata

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

Healthy Egg and Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Healthy Egg and Vegetable Frittata

Enjoy this versatile, nutrient-packed egg and vegetable frittata that's perfect for any meal of the day. Loaded with fresh spinach, red bell pepper, red onion, and mushrooms, this colorful dish offers a delightful balance of flavors while delivering the protein and energy you need. Its light, airy texture and savory aroma make it an ideal choice for a clean and satisfying meal.

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NUTRITION

352kcal
Protein
31.6g
Fat
20.1g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

3 large Egg Whites

1 cup Baby Spinach

1/2 medium Red Bell Pepper (halved)

1/4 medium Red Onion (chopped)

1/2 cup Mushrooms (sliced)

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F if finishing the frittata in the oven, or prepare a non-stick skillet on medium heat if cooking entirely on the stovetop.

  • 2

    In a mixing bowl, whisk together the 3 whole eggs and 3 egg whites until well combined. Season lightly with salt and pepper.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the chopped red onion and sliced mushrooms, sautéing until they begin to soften, about 2-3 minutes.

  • 4

    Add the diced red bell pepper and baby spinach to the skillet. Stir until the spinach wilts slightly and the bell pepper softens, about 2 minutes.

  • 5

    Pour the egg mixture evenly over the sautéed vegetables. Let it cook undisturbed for 2-3 minutes on medium heat until the edges start to set.

  • 6

    For a firmer top, transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or continue cooking on the stovetop with a lid until the eggs are fully set.

  • 7

    Remove from heat and let it cool slightly before slicing. Serve warm and enjoy your nutrient-packed frittata.

Healthy Egg and Vegetable Frittata

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

Healthy Egg and Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Healthy Egg and Vegetable Frittata

Enjoy this versatile, nutrient-packed egg and vegetable frittata that's perfect for any meal of the day. Loaded with fresh spinach, red bell pepper, red onion, and mushrooms, this colorful dish offers a delightful balance of flavors while delivering the protein and energy you need. Its light, airy texture and savory aroma make it an ideal choice for a clean and satisfying meal.

NUTRITION

352kcal
Protein
31.6g
Fat
20.1g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

3 large Egg Whites

1 cup Baby Spinach

1/2 medium Red Bell Pepper (halved)

1/4 medium Red Onion (chopped)

1/2 cup Mushrooms (sliced)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F if finishing the frittata in the oven, or prepare a non-stick skillet on medium heat if cooking entirely on the stovetop.

  • 2

    In a mixing bowl, whisk together the 3 whole eggs and 3 egg whites until well combined. Season lightly with salt and pepper.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the chopped red onion and sliced mushrooms, sautéing until they begin to soften, about 2-3 minutes.

  • 4

    Add the diced red bell pepper and baby spinach to the skillet. Stir until the spinach wilts slightly and the bell pepper softens, about 2 minutes.

  • 5

    Pour the egg mixture evenly over the sautéed vegetables. Let it cook undisturbed for 2-3 minutes on medium heat until the edges start to set.

  • 6

    For a firmer top, transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or continue cooking on the stovetop with a lid until the eggs are fully set.

  • 7

    Remove from heat and let it cool slightly before slicing. Serve warm and enjoy your nutrient-packed frittata.