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 vibrant frittata with fluffy eggs, crumbled feta, and a medley of roasted vegetables, including sweet red bell pepper, tender zucchini, and savory spinach. This dish is light, satisfying, and perfectly balanced to fuel your day.

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NUTRITION

405kcal
Protein
31.8g
Fat
26.5g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup crumbled feta cheese

1/3 cup roasted red bell pepper, chopped

1/3 cup roasted zucchini, diced

1/2 cup cooked spinach

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In an oven-safe skillet, warm a drizzle of olive oil over medium heat. Add the chopped red bell pepper and zucchini, and roast them lightly until tender, about 4-5 minutes.

  • 3

    Add the cooked spinach to the skillet and stir to combine with the roasted vegetables.

  • 4

    In a bowl, whisk together the eggs until frothy. Pour the eggs evenly over the vegetables in the skillet.

  • 5

    Sprinkle the crumbled feta cheese evenly over the egg mixture.

  • 6

    Cook on the stovetop for 2 minutes until the edges just begin to set, then transfer the skillet to the preheated oven.

  • 7

    Bake for 10-12 minutes, or until the eggs are fully set and slightly puffed.

  • 8

    Remove from the 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 vibrant frittata with fluffy eggs, crumbled feta, and a medley of roasted vegetables, including sweet red bell pepper, tender zucchini, and savory spinach. This dish is light, satisfying, and perfectly balanced to fuel your day.

NUTRITION

405kcal
Protein
31.8g
Fat
26.5g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup crumbled feta cheese

1/3 cup roasted red bell pepper, chopped

1/3 cup roasted zucchini, diced

1/2 cup cooked spinach

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In an oven-safe skillet, warm a drizzle of olive oil over medium heat. Add the chopped red bell pepper and zucchini, and roast them lightly until tender, about 4-5 minutes.

  • 3

    Add the cooked spinach to the skillet and stir to combine with the roasted vegetables.

  • 4

    In a bowl, whisk together the eggs until frothy. Pour the eggs evenly over the vegetables in the skillet.

  • 5

    Sprinkle the crumbled feta cheese evenly over the egg mixture.

  • 6

    Cook on the stovetop for 2 minutes until the edges just begin to set, then transfer the skillet to the preheated oven.

  • 7

    Bake for 10-12 minutes, or until the eggs are fully set and slightly puffed.

  • 8

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