Sheet Pan Roasted Vegetable and Egg Frittata

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

Sheet Pan Roasted Vegetable and Egg Frittata

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetable and Egg Frittata

Savor this versatile egg frittata loaded with an assortment of roasted vegetables and a sprinkle of tangy feta. Crisp-edged veggies meld with fluffy, savory eggs to create a dish that's as beautiful as it is delicious—a perfect choice any time of day.

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NUTRITION

546kcal
Protein
41.2g
Fat
37.1g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1/2 cup chopped red bell pepper

1/2 cup sliced zucchini

1/2 cup halved cherry tomatoes

1/4 cup chopped fresh spinach

2 ounces feta cheese

2 teaspoons olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, toss the chopped red bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper.

  • 3

    Roast the vegetables in the oven for about 10-12 minutes until they begin to soften.

  • 4

    Meanwhile, in a bowl, whisk together the whole eggs and egg whites until combined. Season with a pinch of salt and pepper.

  • 5

    Once the vegetables are partially roasted, remove the sheet pan from the oven and spread the chopped spinach evenly over the vegetables.

  • 6

    Pour the egg mixture over the vegetables, ensuring it covers the pan evenly, and crumble the feta cheese on top.

  • 7

    Return the sheet pan to the oven and bake for an additional 12-15 minutes, or until the eggs are set and lightly golden.

  • 8

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

Sheet Pan Roasted Vegetable and Egg Frittata

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

Sheet Pan Roasted Vegetable and Egg Frittata

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetable and Egg Frittata

Savor this versatile egg frittata loaded with an assortment of roasted vegetables and a sprinkle of tangy feta. Crisp-edged veggies meld with fluffy, savory eggs to create a dish that's as beautiful as it is delicious—a perfect choice any time of day.

NUTRITION

546kcal
Protein
41.2g
Fat
37.1g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1/2 cup chopped red bell pepper

1/2 cup sliced zucchini

1/2 cup halved cherry tomatoes

1/4 cup chopped fresh spinach

2 ounces feta cheese

2 teaspoons olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, toss the chopped red bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper.

  • 3

    Roast the vegetables in the oven for about 10-12 minutes until they begin to soften.

  • 4

    Meanwhile, in a bowl, whisk together the whole eggs and egg whites until combined. Season with a pinch of salt and pepper.

  • 5

    Once the vegetables are partially roasted, remove the sheet pan from the oven and spread the chopped spinach evenly over the vegetables.

  • 6

    Pour the egg mixture over the vegetables, ensuring it covers the pan evenly, and crumble the feta cheese on top.

  • 7

    Return the sheet pan to the oven and bake for an additional 12-15 minutes, or until the eggs are set and lightly golden.

  • 8

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