Fluffy Egg and Veggie Frittata with Roasted Potatoes

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

Fluffy Egg and Veggie Frittata with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Veggie Frittata with Roasted Potatoes

Savor a light yet satisfying frittata featuring a mix of whole eggs and egg whites whipped with a medley of vibrant vegetables and creamy crumbled feta cheese, perfectly paired with crispy roasted potatoes for an all-day meal that delights both taste and texture.

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NUTRITION

525kcal
Protein
41.7g
Fat
23.8g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g)

4 egg whites (132g)

1/2 cup fresh spinach (15g)

1/2 medium red bell pepper, diced (75g)

1/4 cup diced tomato (60g)

1/4 cup diced zucchini (45g)

1/4 cup crumbled feta cheese (38g)

1 small potato (130g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the red bell pepper, tomato, and zucchini. Rinse the spinach and pat dry.

  • 3

    Beat the whole eggs and egg whites together in a bowl until well combined.

  • 4

    Stir in the chopped vegetables and crumbled feta into the egg mixture.

  • 5

    Pour the egg and veggie mixture into a lightly greased, oven-safe skillet.

  • 6

    Place the small potato, scrubbed and sliced into rounds, on a baking tray; drizzle with a small amount of oil, and season with salt and pepper.

  • 7

    Bake the potatoes in the oven for about 25-30 minutes until tender and slightly crispy.

  • 8

    While the potatoes roast, cook the frittata on the stovetop over medium-low heat until the edges begin to set, about 5-7 minutes.

  • 9

    Transfer the skillet with the frittata into the oven and bake for an additional 8-10 minutes, or until fully set in the center.

  • 10

    Remove both frittata and roasted potatoes from the oven. Serve the fluffy frittata alongside the crispy roasted potatoes.

Fluffy Egg and Veggie Frittata with Roasted Potatoes

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

Fluffy Egg and Veggie Frittata with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Veggie Frittata with Roasted Potatoes

Savor a light yet satisfying frittata featuring a mix of whole eggs and egg whites whipped with a medley of vibrant vegetables and creamy crumbled feta cheese, perfectly paired with crispy roasted potatoes for an all-day meal that delights both taste and texture.

NUTRITION

525kcal
Protein
41.7g
Fat
23.8g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g)

4 egg whites (132g)

1/2 cup fresh spinach (15g)

1/2 medium red bell pepper, diced (75g)

1/4 cup diced tomato (60g)

1/4 cup diced zucchini (45g)

1/4 cup crumbled feta cheese (38g)

1 small potato (130g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the red bell pepper, tomato, and zucchini. Rinse the spinach and pat dry.

  • 3

    Beat the whole eggs and egg whites together in a bowl until well combined.

  • 4

    Stir in the chopped vegetables and crumbled feta into the egg mixture.

  • 5

    Pour the egg and veggie mixture into a lightly greased, oven-safe skillet.

  • 6

    Place the small potato, scrubbed and sliced into rounds, on a baking tray; drizzle with a small amount of oil, and season with salt and pepper.

  • 7

    Bake the potatoes in the oven for about 25-30 minutes until tender and slightly crispy.

  • 8

    While the potatoes roast, cook the frittata on the stovetop over medium-low heat until the edges begin to set, about 5-7 minutes.

  • 9

    Transfer the skillet with the frittata into the oven and bake for an additional 8-10 minutes, or until fully set in the center.

  • 10

    Remove both frittata and roasted potatoes from the oven. Serve the fluffy frittata alongside the crispy roasted potatoes.