Fluffy Baked Egg and Veggie Frittata

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

Fluffy Baked Egg and Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Egg and Veggie Frittata

Enjoy a light, airy baked frittata packed with fresh veggies and protein-rich eggs. The combination of tender spinach, sweet cherry tomatoes, vivid bell peppers, and a touch of aromatic onion creates a delightful dish that is as nutritious as it is flavorful—perfect for any meal of the day.

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NUTRITION

524kcal
Protein
38.5g
Fat
35g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

6 large eggs

1 cup baby spinach

1/2 cup halved cherry tomatoes

1/2 cup diced red bell pepper

1/4 cup diced yellow onion

1 teaspoon olive oil

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 mixing bowl, crack the eggs and whisk them until smooth. Season with a pinch of salt and pepper.

  • 3

    Fold in the baby spinach, halved cherry tomatoes, diced red bell pepper, and diced yellow onion to evenly distribute the veggies.

  • 4

    Pour the egg and veggie mixture into the prepared baking dish, smoothing out the top.

  • 5

    Place the dish in the preheated oven and bake for 18-22 minutes, or until the eggs are set and the frittata is puffed up.

  • 6

    Remove from the oven and let cool for a few minutes before slicing and serving.

Fluffy Baked Egg and Veggie Frittata

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

Fluffy Baked Egg and Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Egg and Veggie Frittata

Enjoy a light, airy baked frittata packed with fresh veggies and protein-rich eggs. The combination of tender spinach, sweet cherry tomatoes, vivid bell peppers, and a touch of aromatic onion creates a delightful dish that is as nutritious as it is flavorful—perfect for any meal of the day.

NUTRITION

524kcal
Protein
38.5g
Fat
35g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

6 large eggs

1 cup baby spinach

1/2 cup halved cherry tomatoes

1/2 cup diced red bell pepper

1/4 cup diced yellow onion

1 teaspoon olive oil

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 mixing bowl, crack the eggs and whisk them until smooth. Season with a pinch of salt and pepper.

  • 3

    Fold in the baby spinach, halved cherry tomatoes, diced red bell pepper, and diced yellow onion to evenly distribute the veggies.

  • 4

    Pour the egg and veggie mixture into the prepared baking dish, smoothing out the top.

  • 5

    Place the dish in the preheated oven and bake for 18-22 minutes, or until the eggs are set and the frittata is puffed up.

  • 6

    Remove from the oven and let cool for a few minutes before slicing and serving.