Baked Eggs and Herb Frittata with Roasted Vegetables

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

Baked Eggs and Herb Frittata with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Eggs and Herb Frittata with Roasted Vegetables

Enjoy a succulent baked frittata bursting with fresh herbs, tender chicken, and a medley of roasted vegetables. This dish features a harmonious blend of soft, baked eggs, savory herbs, and perfectly roasted veggies, balanced with a hint of cheese, making for a satisfying meal any time of day.

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NUTRITION

355kcal
Protein
25.2g
Fat
20.6g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz shredded cheddar cheese

2 oz cooked chicken breast

1 medium red bell pepper

1 medium zucchini

1 cup cherry tomatoes

1 cup fresh spinach

2 tbsp mixed fresh herbs

2 tsp olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the red bell pepper and zucchini into bite-sized pieces. Halve the cherry tomatoes and roughly chop the spinach.

  • 3

    In a mixing bowl, whisk the eggs with salt and pepper. Stir in the shredded cheese, cooked chicken breast (diced), mixed herbs, and vegetables.

  • 4

    Heat olive oil in an oven-safe skillet over medium heat. Pour in the egg and vegetable mixture and let it cook for 2-3 minutes until the edges set slightly.

  • 5

    Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is fully set and lightly golden on top.

  • 6

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

Baked Eggs and Herb Frittata with Roasted Vegetables

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

Baked Eggs and Herb Frittata with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Eggs and Herb Frittata with Roasted Vegetables

Enjoy a succulent baked frittata bursting with fresh herbs, tender chicken, and a medley of roasted vegetables. This dish features a harmonious blend of soft, baked eggs, savory herbs, and perfectly roasted veggies, balanced with a hint of cheese, making for a satisfying meal any time of day.

NUTRITION

355kcal
Protein
25.2g
Fat
20.6g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz shredded cheddar cheese

2 oz cooked chicken breast

1 medium red bell pepper

1 medium zucchini

1 cup cherry tomatoes

1 cup fresh spinach

2 tbsp mixed fresh herbs

2 tsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the red bell pepper and zucchini into bite-sized pieces. Halve the cherry tomatoes and roughly chop the spinach.

  • 3

    In a mixing bowl, whisk the eggs with salt and pepper. Stir in the shredded cheese, cooked chicken breast (diced), mixed herbs, and vegetables.

  • 4

    Heat olive oil in an oven-safe skillet over medium heat. Pour in the egg and vegetable mixture and let it cook for 2-3 minutes until the edges set slightly.

  • 5

    Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is fully set and lightly golden on top.

  • 6

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