Silky Egg Frittata with Roasted Bell Peppers and Zucchini

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

Silky Egg Frittata with Roasted Bell Peppers and Zucchini

YOUR SOLIN GENERATED RECIPE

Silky Egg Frittata with Roasted Bell Peppers and Zucchini

Savor a delicate, protein-packed frittata featuring a blend of whole eggs and egg whites, enhanced with the natural sweetness of roasted red bell peppers and tender zucchini, all elevated by a sprinkle of low-fat mozzarella. This dish brings together a mellow yet flavorful medley of textures, making it a satisfying meal any time of day.

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NUTRITION

235kcal
Protein
19.8g
Fat
13.1g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs

3 egg whites

1/2 cup chopped red bell pepper

1/2 cup sliced zucchini

1/4 cup shredded low-fat mozzarella cheese

1 teaspoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven broiler or set up a stovetop grill pan.

  • 2

    In a bowl, whisk together the 2 whole eggs and 3 egg whites until fully combined.

  • 3

    Season the egg mixture with salt and pepper.

  • 4

    Toss the chopped red bell pepper and sliced zucchini with olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast under the broiler or on a grill pan until they become tender and slightly charred, about 5-7 minutes.

  • 6

    Fold the roasted vegetables into the egg mixture and pour the combined mixture into a non-stick oven-safe skillet.

  • 7

    Sprinkle the low-fat mozzarella cheese evenly over the top.

  • 8

    Bake in a preheated oven at 375°F for 12-15 minutes, until the frittata is set and the cheese has melted.

  • 9

    Allow to cool slightly before slicing and serving.

Silky Egg Frittata with Roasted Bell Peppers and Zucchini

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

Silky Egg Frittata with Roasted Bell Peppers and Zucchini

YOUR SOLIN GENERATED RECIPE

Silky Egg Frittata with Roasted Bell Peppers and Zucchini

Savor a delicate, protein-packed frittata featuring a blend of whole eggs and egg whites, enhanced with the natural sweetness of roasted red bell peppers and tender zucchini, all elevated by a sprinkle of low-fat mozzarella. This dish brings together a mellow yet flavorful medley of textures, making it a satisfying meal any time of day.

NUTRITION

235kcal
Protein
19.8g
Fat
13.1g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs

3 egg whites

1/2 cup chopped red bell pepper

1/2 cup sliced zucchini

1/4 cup shredded low-fat mozzarella cheese

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven broiler or set up a stovetop grill pan.

  • 2

    In a bowl, whisk together the 2 whole eggs and 3 egg whites until fully combined.

  • 3

    Season the egg mixture with salt and pepper.

  • 4

    Toss the chopped red bell pepper and sliced zucchini with olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast under the broiler or on a grill pan until they become tender and slightly charred, about 5-7 minutes.

  • 6

    Fold the roasted vegetables into the egg mixture and pour the combined mixture into a non-stick oven-safe skillet.

  • 7

    Sprinkle the low-fat mozzarella cheese evenly over the top.

  • 8

    Bake in a preheated oven at 375°F for 12-15 minutes, until the frittata is set and the cheese has melted.

  • 9

    Allow to cool slightly before slicing and serving.