Fluffy Egg and Vegetable Frittata

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

Fluffy Egg and Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Vegetable Frittata

Enjoy a light yet satisfying frittata, featuring a fluffy blend of whole eggs and egg whites, complemented by vibrant red bell pepper, fresh spinach, and juicy cherry tomatoes. A hint of crumbled feta adds a creamy tang, while a drizzle of olive oil enhances the delicate flavors of this nutritious dish.

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NUTRITION

410kcal
Protein
34.9g
Fat
25.8g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

3 Egg Whites (99g total)

1 oz Crumbled Feta Cheese (28g)

1/2 medium Red Bell Pepper (~75g)

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes (~75g)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In an oven-proof skillet, heat the olive oil over medium heat.

  • 3

    Add the chopped red bell pepper and sauté for 2-3 minutes until they start to soften.

  • 4

    Stir in the fresh spinach and cherry tomatoes, cooking for another 1-2 minutes until the spinach wilts slightly.

  • 5

    In a bowl, whisk together the whole eggs and egg whites. Season with salt and pepper.

  • 6

    Pour the egg mixture over the sautéed vegetables in the skillet. Allow it to set on the bottom for about 2 minutes.

  • 7

    Sprinkle the crumbled feta evenly over the top.

  • 8

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

  • 9

    Remove from the oven and let cool slightly before slicing. Enjoy warm.

Fluffy Egg and Vegetable Frittata

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

Fluffy Egg and Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Vegetable Frittata

Enjoy a light yet satisfying frittata, featuring a fluffy blend of whole eggs and egg whites, complemented by vibrant red bell pepper, fresh spinach, and juicy cherry tomatoes. A hint of crumbled feta adds a creamy tang, while a drizzle of olive oil enhances the delicate flavors of this nutritious dish.

NUTRITION

410kcal
Protein
34.9g
Fat
25.8g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

3 Egg Whites (99g total)

1 oz Crumbled Feta Cheese (28g)

1/2 medium Red Bell Pepper (~75g)

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes (~75g)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In an oven-proof skillet, heat the olive oil over medium heat.

  • 3

    Add the chopped red bell pepper and sauté for 2-3 minutes until they start to soften.

  • 4

    Stir in the fresh spinach and cherry tomatoes, cooking for another 1-2 minutes until the spinach wilts slightly.

  • 5

    In a bowl, whisk together the whole eggs and egg whites. Season with salt and pepper.

  • 6

    Pour the egg mixture over the sautéed vegetables in the skillet. Allow it to set on the bottom for about 2 minutes.

  • 7

    Sprinkle the crumbled feta evenly over the top.

  • 8

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

  • 9

    Remove from the oven and let cool slightly before slicing. Enjoy warm.