Baked Egg Frittata with Roasted Vegetables

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

Baked Egg Frittata with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Egg Frittata with Roasted Vegetables

Savor this versatile baked egg frittata brimming with vibrant roasted vegetables. The mix of red bell pepper, zucchini, spinach, tomatoes, and a hint of onion elevates every bite, while the eggs create a comforting, protein-packed meal perfect for any time of the day. Enjoy the rich flavors and hearty texture that make this dish both nourishing and satisfying.

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NUTRITION

185kcal
Protein
9.8g
Fat
10.3g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 Large Eggs

1/2 cup chopped Red Bell Pepper

1/2 medium Zucchini, sliced

1 cup fresh Spinach

1/2 cup halved Cherry Tomatoes

1/4 cup diced Onion

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, beat the 6 eggs until well mixed. Season with salt, pepper, and your favorite herbs (such as basil or oregano).

  • 3

    Spread the chopped red bell pepper, sliced zucchini, fresh spinach, halved cherry tomatoes, and diced onion evenly in a greased, oven-safe dish.

  • 4

    Drizzle the olive oil over the vegetables and toss lightly to coat.

  • 5

    Pour the beaten eggs evenly over the roasted vegetables.

  • 6

    Place the dish in the preheated oven and bake for 20-25 minutes until the eggs are set and the top is lightly golden.

  • 7

    Allow the frittata to cool for a few minutes before slicing and serving.

Baked Egg Frittata with Roasted Vegetables

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

Baked Egg Frittata with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Egg Frittata with Roasted Vegetables

Savor this versatile baked egg frittata brimming with vibrant roasted vegetables. The mix of red bell pepper, zucchini, spinach, tomatoes, and a hint of onion elevates every bite, while the eggs create a comforting, protein-packed meal perfect for any time of the day. Enjoy the rich flavors and hearty texture that make this dish both nourishing and satisfying.

NUTRITION

185kcal
Protein
9.8g
Fat
10.3g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 Large Eggs

1/2 cup chopped Red Bell Pepper

1/2 medium Zucchini, sliced

1 cup fresh Spinach

1/2 cup halved Cherry Tomatoes

1/4 cup diced Onion

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, beat the 6 eggs until well mixed. Season with salt, pepper, and your favorite herbs (such as basil or oregano).

  • 3

    Spread the chopped red bell pepper, sliced zucchini, fresh spinach, halved cherry tomatoes, and diced onion evenly in a greased, oven-safe dish.

  • 4

    Drizzle the olive oil over the vegetables and toss lightly to coat.

  • 5

    Pour the beaten eggs evenly over the roasted vegetables.

  • 6

    Place the dish in the preheated oven and bake for 20-25 minutes until the eggs are set and the top is lightly golden.

  • 7

    Allow the frittata to cool for a few minutes before slicing and serving.