Loaded Veggie and Egg Frittata

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

Loaded Veggie and Egg Frittata

YOUR SOLIN GENERATED RECIPE

Loaded Veggie and Egg Frittata

Enjoy a savory and satisfying frittata that bursts with the flavors of fresh vegetables and a melty hint of cheddar. This versatile dish is perfect for breakfast, lunch, or dinner, balancing wholesome proteins with nutrient-rich veggies in every bite.

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NUTRITION

439kcal
Protein
34.9g
Fat
27.9g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (approx. 150g)

2 egg whites (approx. 66g)

1/4 cup cheddar cheese (approx. 28g)

1/2 medium red bell pepper (approx. 45g)

1 cup fresh spinach (approx. 30g)

1/2 cup sliced mushrooms (approx. 36g)

1/4 cup diced red onion (approx. 40g)

1 teaspoon olive oil (approx. 4.5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease an oven-safe skillet with olive oil.

  • 2

    In a bowl, whisk together the 3 whole eggs and 2 egg whites until well combined.

  • 3

    Stir in the shredded cheddar cheese and set aside.

  • 4

    Heat the olive oil in the skillet over medium heat. Sauté the diced red bell pepper, sliced mushrooms, and red onion for 3-4 minutes until they begin to soften.

  • 5

    Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.

  • 6

    Pour the egg mixture evenly over the sautéed vegetables in the skillet.

  • 7

    Allow the mixture to set on the bottom for 1-2 minutes, then transfer the skillet to the preheated oven.

  • 8

    Bake for 10-12 minutes, or until the eggs are fully set and slightly golden on top.

  • 9

    Remove from the oven, let cool for a minute, slice, and serve hot.

Loaded Veggie and Egg Frittata

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

Loaded Veggie and Egg Frittata

YOUR SOLIN GENERATED RECIPE

Loaded Veggie and Egg Frittata

Enjoy a savory and satisfying frittata that bursts with the flavors of fresh vegetables and a melty hint of cheddar. This versatile dish is perfect for breakfast, lunch, or dinner, balancing wholesome proteins with nutrient-rich veggies in every bite.

NUTRITION

439kcal
Protein
34.9g
Fat
27.9g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (approx. 150g)

2 egg whites (approx. 66g)

1/4 cup cheddar cheese (approx. 28g)

1/2 medium red bell pepper (approx. 45g)

1 cup fresh spinach (approx. 30g)

1/2 cup sliced mushrooms (approx. 36g)

1/4 cup diced red onion (approx. 40g)

1 teaspoon olive oil (approx. 4.5g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease an oven-safe skillet with olive oil.

  • 2

    In a bowl, whisk together the 3 whole eggs and 2 egg whites until well combined.

  • 3

    Stir in the shredded cheddar cheese and set aside.

  • 4

    Heat the olive oil in the skillet over medium heat. Sauté the diced red bell pepper, sliced mushrooms, and red onion for 3-4 minutes until they begin to soften.

  • 5

    Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.

  • 6

    Pour the egg mixture evenly over the sautéed vegetables in the skillet.

  • 7

    Allow the mixture to set on the bottom for 1-2 minutes, then transfer the skillet to the preheated oven.

  • 8

    Bake for 10-12 minutes, or until the eggs are fully set and slightly golden on top.

  • 9

    Remove from the oven, let cool for a minute, slice, and serve hot.