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, protein-packed frittata featuring a beautiful blend of eggs, fresh vegetables, and a hint of tangy feta cheese, all lightly sautéed in olive oil. This dish delivers a delightful mix of textures and vibrant flavors, ensuring a nourishing start to your day or a satisfying meal anytime.

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NUTRITION

430kcal
Protein
35.5g
Fat
26.7g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

3 Egg Whites (approximately 99g)

1 oz Feta Cheese (28g)

1/2 cup Fresh Spinach (15g)

1/2 medium Red Bell Pepper (75g)

1/4 medium Yellow Onion (25g)

1/2 cup Mushrooms, sliced (35g)

1/4 cup Diced Tomatoes (40g)

1 tsp Olive Oil

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PREPARATION

  • 1

    Prep the vegetables by washing and dicing the spinach, red bell pepper, onion, mushrooms, and tomatoes.

  • 2

    In a bowl, whisk together 3 large eggs and 3 egg whites until well mixed.

  • 3

    Stir in crumbled feta cheese gently into the egg mixture.

  • 4

    Heat olive oil in a non-stick skillet over medium heat; add the diced onions and red bell pepper and cook for 2 minutes until slightly softened.

  • 5

    Add mushrooms and tomatoes to the skillet and sauté for another 2 minutes.

  • 6

    Toss in the spinach and allow it to wilt slightly, then spread the vegetables evenly.

  • 7

    Pour the egg and feta mixture over the sautéed vegetables in the skillet.

  • 8

    Cook over medium-low heat until the edges begin to set, then cover with a lid and let the frittata finish cooking through, about 5-7 minutes.

  • 9

    Once set and lightly golden, remove from heat, slice, and serve 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, protein-packed frittata featuring a beautiful blend of eggs, fresh vegetables, and a hint of tangy feta cheese, all lightly sautéed in olive oil. This dish delivers a delightful mix of textures and vibrant flavors, ensuring a nourishing start to your day or a satisfying meal anytime.

NUTRITION

430kcal
Protein
35.5g
Fat
26.7g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

3 Egg Whites (approximately 99g)

1 oz Feta Cheese (28g)

1/2 cup Fresh Spinach (15g)

1/2 medium Red Bell Pepper (75g)

1/4 medium Yellow Onion (25g)

1/2 cup Mushrooms, sliced (35g)

1/4 cup Diced Tomatoes (40g)

1 tsp Olive Oil

PREPARATION

  • 1

    Prep the vegetables by washing and dicing the spinach, red bell pepper, onion, mushrooms, and tomatoes.

  • 2

    In a bowl, whisk together 3 large eggs and 3 egg whites until well mixed.

  • 3

    Stir in crumbled feta cheese gently into the egg mixture.

  • 4

    Heat olive oil in a non-stick skillet over medium heat; add the diced onions and red bell pepper and cook for 2 minutes until slightly softened.

  • 5

    Add mushrooms and tomatoes to the skillet and sauté for another 2 minutes.

  • 6

    Toss in the spinach and allow it to wilt slightly, then spread the vegetables evenly.

  • 7

    Pour the egg and feta mixture over the sautéed vegetables in the skillet.

  • 8

    Cook over medium-low heat until the edges begin to set, then cover with a lid and let the frittata finish cooking through, about 5-7 minutes.

  • 9

    Once set and lightly golden, remove from heat, slice, and serve warm.