Fluffy Egg and Roasted Vegetable Frittata

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

Fluffy Egg and Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Roasted Vegetable Frittata

Enjoy a light and airy frittata bursting with the natural sweetness of roasted red bell peppers, zucchini, mushrooms, and spinach. This dish pairs perfectly with a touch of melty cheddar and a hint of olive oil, delivering a satisfying mix of textures and flavors for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

397kcal
Protein
33.8g
Fat
26.1g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

2 egg whites

1/4 cup shredded cheddar cheese

1/2 cup diced red bell pepper

1/2 cup diced zucchini

1/4 cup sliced white mushrooms

1/2 cup fresh spinach

1 teaspoon olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the diced red bell pepper, zucchini, mushrooms, and spinach with olive oil. Roast in the oven for 10-12 minutes until the vegetables are tender and lightly caramelized.

  • 3

    Meanwhile, in a medium bowl, whisk together the whole eggs and egg whites until combined and slightly frothy. Stir in the shredded cheddar cheese.

  • 4

    Once the vegetables are roasted, fold them into the egg mixture.

  • 5

    Heat a non-stick, oven-safe skillet over medium heat. Pour the egg and vegetable mixture into the skillet and spread evenly.

  • 6

    Cook on the stovetop for about 3-4 minutes until the edges start to set.

  • 7

    Transfer the skillet to the oven and bake for an additional 8-10 minutes, or until the center is set but still moist.

  • 8

    Remove from oven, let cool slightly, slice, and serve warm.

Fluffy Egg and Roasted Vegetable Frittata

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

Fluffy Egg and Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Roasted Vegetable Frittata

Enjoy a light and airy frittata bursting with the natural sweetness of roasted red bell peppers, zucchini, mushrooms, and spinach. This dish pairs perfectly with a touch of melty cheddar and a hint of olive oil, delivering a satisfying mix of textures and flavors for any meal of the day.

NUTRITION

397kcal
Protein
33.8g
Fat
26.1g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

2 egg whites

1/4 cup shredded cheddar cheese

1/2 cup diced red bell pepper

1/2 cup diced zucchini

1/4 cup sliced white mushrooms

1/2 cup fresh spinach

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the diced red bell pepper, zucchini, mushrooms, and spinach with olive oil. Roast in the oven for 10-12 minutes until the vegetables are tender and lightly caramelized.

  • 3

    Meanwhile, in a medium bowl, whisk together the whole eggs and egg whites until combined and slightly frothy. Stir in the shredded cheddar cheese.

  • 4

    Once the vegetables are roasted, fold them into the egg mixture.

  • 5

    Heat a non-stick, oven-safe skillet over medium heat. Pour the egg and vegetable mixture into the skillet and spread evenly.

  • 6

    Cook on the stovetop for about 3-4 minutes until the edges start to set.

  • 7

    Transfer the skillet to the oven and bake for an additional 8-10 minutes, or until the center is set but still moist.

  • 8

    Remove from oven, let cool slightly, slice, and serve warm.