Creamy Garden Vegetable Frittata

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

Creamy Garden Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Creamy Garden Vegetable Frittata

Enjoy a fluffy and creamy frittata bursting with fresh garden vegetables. This versatile dish highlights lightly sautéed spinach, bell peppers, zucchini, tomatoes, and onions, all enveloped in a rich blend of eggs and tangy feta cheese. Perfectly balanced in flavor and texture, it’s an ideal meal to energize your day.

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NUTRITION

261kcal
Protein
13.4g
Fat
17.8g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup crumbled feta cheese

1 cup fresh spinach

1/2 medium bell pepper, diced

1/4 cup halved cherry tomatoes

1/4 cup diced zucchini

1/4 cup diced yellow onion

1 teaspoon extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 375°F if you plan to finish the frittata in the oven, though it can also be fully cooked on the stovetop.

  • 2

    In a bowl, whisk together the eggs until well beaten. Stir in the crumbled feta cheese lightly.

  • 3

    Heat the olive oil in an oven-safe skillet over medium heat. Add the diced onions and sauté until they become soft and slightly translucent.

  • 4

    Add in the diced bell pepper, zucchini, and cherry tomatoes. Sauté until the vegetables soften, about 3-4 minutes.

  • 5

    Stir in the fresh spinach and cook until just wilted, about 1 minute.

  • 6

    Pour the egg and feta mixture evenly over the sautéed vegetables, ensuring the eggs cover the ingredients completely.

  • 7

    Allow the eggs to set on the bottom by cooking for 3-4 minutes over medium-low heat. For a lightly browned top, place the skillet in the preheated oven and bake for an additional 8-10 minutes until the frittata is fully set.

  • 8

    Remove from heat and let cool slightly before slicing. Serve warm and enjoy your creamy garden vegetable frittata.

Creamy Garden Vegetable Frittata

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

Creamy Garden Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Creamy Garden Vegetable Frittata

Enjoy a fluffy and creamy frittata bursting with fresh garden vegetables. This versatile dish highlights lightly sautéed spinach, bell peppers, zucchini, tomatoes, and onions, all enveloped in a rich blend of eggs and tangy feta cheese. Perfectly balanced in flavor and texture, it’s an ideal meal to energize your day.

NUTRITION

261kcal
Protein
13.4g
Fat
17.8g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup crumbled feta cheese

1 cup fresh spinach

1/2 medium bell pepper, diced

1/4 cup halved cherry tomatoes

1/4 cup diced zucchini

1/4 cup diced yellow onion

1 teaspoon extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 375°F if you plan to finish the frittata in the oven, though it can also be fully cooked on the stovetop.

  • 2

    In a bowl, whisk together the eggs until well beaten. Stir in the crumbled feta cheese lightly.

  • 3

    Heat the olive oil in an oven-safe skillet over medium heat. Add the diced onions and sauté until they become soft and slightly translucent.

  • 4

    Add in the diced bell pepper, zucchini, and cherry tomatoes. Sauté until the vegetables soften, about 3-4 minutes.

  • 5

    Stir in the fresh spinach and cook until just wilted, about 1 minute.

  • 6

    Pour the egg and feta mixture evenly over the sautéed vegetables, ensuring the eggs cover the ingredients completely.

  • 7

    Allow the eggs to set on the bottom by cooking for 3-4 minutes over medium-low heat. For a lightly browned top, place the skillet in the preheated oven and bake for an additional 8-10 minutes until the frittata is fully set.

  • 8

    Remove from heat and let cool slightly before slicing. Serve warm and enjoy your creamy garden vegetable frittata.