Fluffy Baked Egg Frittata with Spinach and Roasted Bell Peppers

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

Fluffy Baked Egg Frittata with Spinach and Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Egg Frittata with Spinach and Roasted Bell Peppers

A light and airy baked frittata bursting with fresh spinach and the vibrant sweetness of roasted bell peppers, accented with a hint of low-fat cheese. This dish offers a balanced nutrient profile ideal for any meal of the day.

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NUTRITION

362kcal
Protein
32.9g
Fat
20.9g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

3 Whole Eggs (approx 150g)

2 Egg Whites (approx 66g)

1/4 cup Low-Fat Shredded Cheese (28g)

1 cup Fresh Spinach (30g)

1 medium Red Bell Pepper (120g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F. Thinly slice the red bell pepper and toss with olive oil, a pinch of salt, and pepper.

  • 2

    Spread the bell pepper slices on a baking sheet and roast in the oven for 10-12 minutes until slightly charred and tender.

  • 3

    While the peppers are roasting, in a mixing bowl, whisk together 3 whole eggs and 2 egg whites until smooth. Stir in the fresh spinach and low-fat shredded cheese. Season lightly with salt and pepper.

  • 4

    Once the roasted bell peppers are done, fold them into the egg mixture.

  • 5

    Pour the combined mixture into a lightly greased oven-safe baking dish.

  • 6

    Bake in the oven for 15-18 minutes or until the frittata is fully set and slightly puffed.

  • 7

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

Fluffy Baked Egg Frittata with Spinach and Roasted Bell Peppers

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

Fluffy Baked Egg Frittata with Spinach and Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Egg Frittata with Spinach and Roasted Bell Peppers

A light and airy baked frittata bursting with fresh spinach and the vibrant sweetness of roasted bell peppers, accented with a hint of low-fat cheese. This dish offers a balanced nutrient profile ideal for any meal of the day.

NUTRITION

362kcal
Protein
32.9g
Fat
20.9g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

3 Whole Eggs (approx 150g)

2 Egg Whites (approx 66g)

1/4 cup Low-Fat Shredded Cheese (28g)

1 cup Fresh Spinach (30g)

1 medium Red Bell Pepper (120g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F. Thinly slice the red bell pepper and toss with olive oil, a pinch of salt, and pepper.

  • 2

    Spread the bell pepper slices on a baking sheet and roast in the oven for 10-12 minutes until slightly charred and tender.

  • 3

    While the peppers are roasting, in a mixing bowl, whisk together 3 whole eggs and 2 egg whites until smooth. Stir in the fresh spinach and low-fat shredded cheese. Season lightly with salt and pepper.

  • 4

    Once the roasted bell peppers are done, fold them into the egg mixture.

  • 5

    Pour the combined mixture into a lightly greased oven-safe baking dish.

  • 6

    Bake in the oven for 15-18 minutes or until the frittata is fully set and slightly puffed.

  • 7

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