Fluffy Baked Egg and Fresh Veggie Frittata

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

Fluffy Baked Egg and Fresh Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Egg and Fresh Veggie Frittata

Enjoy a light yet satisfying frittata bursting with fresh vegetables and a perfect blend of whole eggs and egg whites. This dish is baked to perfection, achieving a delicate, fluffy texture while delivering a balanced nutritional profile that fits seamlessly into your day.

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NUTRITION

168kcal
Protein
12.7g
Fat
9.8g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

3 Large Whole Eggs (~150g)

4 Large Egg Whites (~132g)

1 cup Fresh Spinach (~30g)

0.5 cup Cherry Tomatoes (~75g)

0.25 cup Diced Red Bell Pepper (~40g)

0.25 cup Sliced Mushrooms (~20g)

1 tsp Olive Oil (~4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with olive oil.

  • 2

    In a bowl, whisk together the 3 whole eggs and 4 egg whites until the mixture is smooth and slightly frothy.

  • 3

    Gently fold in the fresh spinach, halved cherry tomatoes, diced red bell pepper, and sliced mushrooms. Season with salt and pepper.

  • 4

    Pour the egg and veggie mixture into the prepared baking dish, ensuring an even spread.

  • 5

    Place the dish in the preheated oven and bake for approximately 18-22 minutes or until the frittata is set and slightly puffed.

  • 6

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

Fluffy Baked Egg and Fresh Veggie Frittata

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

Fluffy Baked Egg and Fresh Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Egg and Fresh Veggie Frittata

Enjoy a light yet satisfying frittata bursting with fresh vegetables and a perfect blend of whole eggs and egg whites. This dish is baked to perfection, achieving a delicate, fluffy texture while delivering a balanced nutritional profile that fits seamlessly into your day.

NUTRITION

168kcal
Protein
12.7g
Fat
9.8g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

3 Large Whole Eggs (~150g)

4 Large Egg Whites (~132g)

1 cup Fresh Spinach (~30g)

0.5 cup Cherry Tomatoes (~75g)

0.25 cup Diced Red Bell Pepper (~40g)

0.25 cup Sliced Mushrooms (~20g)

1 tsp Olive Oil (~4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with olive oil.

  • 2

    In a bowl, whisk together the 3 whole eggs and 4 egg whites until the mixture is smooth and slightly frothy.

  • 3

    Gently fold in the fresh spinach, halved cherry tomatoes, diced red bell pepper, and sliced mushrooms. Season with salt and pepper.

  • 4

    Pour the egg and veggie mixture into the prepared baking dish, ensuring an even spread.

  • 5

    Place the dish in the preheated oven and bake for approximately 18-22 minutes or until the frittata is set and slightly puffed.

  • 6

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