Sheet Pan Roasted Vegetable Frittata

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

Sheet Pan Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetable Frittata

Enjoy a vibrant, nutrient-packed frittata loaded with roasted vegetables and eggs. This dish boasts a medley of colorful produce, perfectly roasted to bring out their natural sweetness, combined with a rich, fluffy egg base. Ideal for any meal of the day, it’s both visually appealing and satisfying.

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NUTRITION

256kcal
Protein
21.9g
Fat
10.6g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

100 grams Egg Whites

1 medium Red Bell Pepper

1 cup Cherry Tomatoes

1 cup Spinach

1 small Zucchini

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly grease a sheet pan with olive oil.

  • 2

    Wash and chop the red bell pepper, cherry tomatoes (halve them if large), spinach, and zucchini into bite-sized pieces.

  • 3

    Place the chopped vegetables onto the sheet pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.

  • 4

    Roast the vegetables in the oven for about 10 minutes, until they begin to soften and develop a slight char.

  • 5

    Meanwhile, in a bowl, whisk together the 4 whole eggs and 100 grams of egg whites until fully combined. Season lightly with a pinch of salt and pepper.

  • 6

    After the initial roasting, spread the vegetables evenly on the sheet pan and pour the egg mixture over them.

  • 7

    Return the pan to the oven and bake for an additional 12-15 minutes, or until the eggs are set and the edges are lightly golden.

  • 8

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

Sheet Pan Roasted Vegetable Frittata

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

Sheet Pan Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetable Frittata

Enjoy a vibrant, nutrient-packed frittata loaded with roasted vegetables and eggs. This dish boasts a medley of colorful produce, perfectly roasted to bring out their natural sweetness, combined with a rich, fluffy egg base. Ideal for any meal of the day, it’s both visually appealing and satisfying.

NUTRITION

256kcal
Protein
21.9g
Fat
10.6g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

100 grams Egg Whites

1 medium Red Bell Pepper

1 cup Cherry Tomatoes

1 cup Spinach

1 small Zucchini

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly grease a sheet pan with olive oil.

  • 2

    Wash and chop the red bell pepper, cherry tomatoes (halve them if large), spinach, and zucchini into bite-sized pieces.

  • 3

    Place the chopped vegetables onto the sheet pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.

  • 4

    Roast the vegetables in the oven for about 10 minutes, until they begin to soften and develop a slight char.

  • 5

    Meanwhile, in a bowl, whisk together the 4 whole eggs and 100 grams of egg whites until fully combined. Season lightly with a pinch of salt and pepper.

  • 6

    After the initial roasting, spread the vegetables evenly on the sheet pan and pour the egg mixture over them.

  • 7

    Return the pan to the oven and bake for an additional 12-15 minutes, or until the eggs are set and the edges are lightly golden.

  • 8

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