Fluffy Egg and Roasted Vegetable Frittata

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

Fluffy Egg and Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Roasted Vegetable Frittata

Enjoy a light yet satisfying frittata featuring fluffy eggs, protein-packed chickpeas, and a colorful array of roasted vegetables. This dish is versatile enough for any meal, boasting a delightful balance of textures and flavors from sweet roasted bell pepper to fresh spinach and juicy cherry tomatoes.

Try 7 days free, then $12.99 / mo.

NUTRITION

517kcal
Protein
33.7g
Fat
27g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup canned chickpeas (drained)

1/2 medium red bell pepper

1/2 cup cherry tomatoes

1 cup fresh spinach

1/4 small red onion

1 tsp olive oil

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the red bell pepper, halve the cherry tomatoes, roughly chop the spinach, and thinly slice the red onion.

  • 3

    In a mixing bowl, whisk the eggs with a pinch of salt and pepper until frothy.

  • 4

    Toss the diced red bell pepper, cherry tomatoes, spinach, and red onion in a bowl with the olive oil, seasoning lightly with salt and pepper.

  • 5

    Spread the vegetables evenly in an oven-safe skillet. Add the drained chickpeas, distributing them throughout the veggies.

  • 6

    Pour the whisked eggs over the roasted vegetables and chickpeas, ensuring even coverage.

  • 7

    Place the skillet in the preheated oven and bake for 15-18 minutes, or until the eggs are set and the frittata is lightly golden on top.

  • 8

    Remove from oven, let cool slightly, then slice and serve warm.

Fluffy Egg and Roasted Vegetable Frittata

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

Fluffy Egg and Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Roasted Vegetable Frittata

Enjoy a light yet satisfying frittata featuring fluffy eggs, protein-packed chickpeas, and a colorful array of roasted vegetables. This dish is versatile enough for any meal, boasting a delightful balance of textures and flavors from sweet roasted bell pepper to fresh spinach and juicy cherry tomatoes.

NUTRITION

517kcal
Protein
33.7g
Fat
27g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup canned chickpeas (drained)

1/2 medium red bell pepper

1/2 cup cherry tomatoes

1 cup fresh spinach

1/4 small red onion

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the red bell pepper, halve the cherry tomatoes, roughly chop the spinach, and thinly slice the red onion.

  • 3

    In a mixing bowl, whisk the eggs with a pinch of salt and pepper until frothy.

  • 4

    Toss the diced red bell pepper, cherry tomatoes, spinach, and red onion in a bowl with the olive oil, seasoning lightly with salt and pepper.

  • 5

    Spread the vegetables evenly in an oven-safe skillet. Add the drained chickpeas, distributing them throughout the veggies.

  • 6

    Pour the whisked eggs over the roasted vegetables and chickpeas, ensuring even coverage.

  • 7

    Place the skillet in the preheated oven and bake for 15-18 minutes, or until the eggs are set and the frittata is lightly golden on top.

  • 8

    Remove from oven, let cool slightly, then slice and serve warm.