Fluffy Baked 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 Baked Egg Frittata with Roasted Vegetables and Herbs

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Egg Frittata with Roasted Vegetables and Herbs

Enjoy a light yet filling frittata that bursts with fresh roasted vegetables and fragrant herbs. This dish features a blend of whole eggs and egg whites for extra fluffiness, complemented by crumbled feta and a medley of colorful vegetables, offering a satisfying mix of textures and flavors.

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NUTRITION

451kcal
Protein
31.9g
Fat
28g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

2 large Egg Whites (66g total)

1/4 cup Crumbled Feta Cheese (38g)

1 cup Fresh Baby Spinach (30g)

1/2 cup diced Red Bell Pepper (75g)

1/4 cup diced Red Onion (40g)

1/2 medium Zucchini (100g)

1 tsp Olive Oil (4.5g)

1 tbsp Mixed Fresh Herbs (3g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    On a baking tray, toss the diced red bell pepper, red onion, and zucchini with olive oil, salt, and pepper. Roast in the oven for 10-12 minutes until slightly tender.

  • 3

    Meanwhile, whisk together the whole eggs and egg whites in a bowl until well combined.

  • 4

    Stir in the fresh baby spinach, roasted vegetables, and crumbled feta cheese. Add the chopped herbs and season with additional salt and pepper if needed.

  • 5

    Pour the egg and vegetable mixture into a lightly greased, oven-safe skillet or baking dish.

  • 6

    Bake in the preheated oven for 18-20 minutes until the frittata is set and lightly golden on top.

  • 7

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

Fluffy Baked 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 Baked Egg Frittata with Roasted Vegetables and Herbs

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Egg Frittata with Roasted Vegetables and Herbs

Enjoy a light yet filling frittata that bursts with fresh roasted vegetables and fragrant herbs. This dish features a blend of whole eggs and egg whites for extra fluffiness, complemented by crumbled feta and a medley of colorful vegetables, offering a satisfying mix of textures and flavors.

NUTRITION

451kcal
Protein
31.9g
Fat
28g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

2 large Egg Whites (66g total)

1/4 cup Crumbled Feta Cheese (38g)

1 cup Fresh Baby Spinach (30g)

1/2 cup diced Red Bell Pepper (75g)

1/4 cup diced Red Onion (40g)

1/2 medium Zucchini (100g)

1 tsp Olive Oil (4.5g)

1 tbsp Mixed Fresh Herbs (3g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    On a baking tray, toss the diced red bell pepper, red onion, and zucchini with olive oil, salt, and pepper. Roast in the oven for 10-12 minutes until slightly tender.

  • 3

    Meanwhile, whisk together the whole eggs and egg whites in a bowl until well combined.

  • 4

    Stir in the fresh baby spinach, roasted vegetables, and crumbled feta cheese. Add the chopped herbs and season with additional salt and pepper if needed.

  • 5

    Pour the egg and vegetable mixture into a lightly greased, oven-safe skillet or baking dish.

  • 6

    Bake in the preheated oven for 18-20 minutes until the frittata is set and lightly golden on top.

  • 7

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