Baked Egg and Roasted Vegetable Frittata

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

Baked Egg and Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Baked Egg and Roasted Vegetable Frittata

A light yet satisfying frittata featuring a blend of eggs, fresh-seasoned vegetables, and a hint of creamy feta cheese. This dish is baked to perfection, boasting a delightful medley of roasted flavors and a tender, custardy texture that works beautifully for any meal of the day.

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NUTRITION

236kcal
Protein
16.5g
Fat
12.4g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

2 large Egg Whites

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1/2 cup Fresh Spinach

1/3 cup Crumbled Feta Cheese

2 sprays Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly spray a small oven-safe baking dish or skillet with olive oil.

  • 2

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

  • 3

    Add the chopped red bell pepper, sliced zucchini, red onion, cherry tomatoes, and fresh spinach into the egg mixture. Gently stir to distribute the vegetables evenly.

  • 4

    Pour the mixture into the prepared baking dish, and sprinkle the crumbled feta cheese evenly over the top.

  • 5

    Transfer the dish to the oven and bake for 20-25 minutes, or until the eggs are set and lightly puffed, with a golden top.

  • 6

    Remove from the oven, allow to cool slightly, then slice into wedges. Serve warm and enjoy your nutrient-packed frittata.

Baked Egg and Roasted Vegetable Frittata

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

Baked Egg and Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Baked Egg and Roasted Vegetable Frittata

A light yet satisfying frittata featuring a blend of eggs, fresh-seasoned vegetables, and a hint of creamy feta cheese. This dish is baked to perfection, boasting a delightful medley of roasted flavors and a tender, custardy texture that works beautifully for any meal of the day.

NUTRITION

236kcal
Protein
16.5g
Fat
12.4g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

2 large Egg Whites

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1/2 cup Fresh Spinach

1/3 cup Crumbled Feta Cheese

2 sprays Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly spray a small oven-safe baking dish or skillet with olive oil.

  • 2

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

  • 3

    Add the chopped red bell pepper, sliced zucchini, red onion, cherry tomatoes, and fresh spinach into the egg mixture. Gently stir to distribute the vegetables evenly.

  • 4

    Pour the mixture into the prepared baking dish, and sprinkle the crumbled feta cheese evenly over the top.

  • 5

    Transfer the dish to the oven and bake for 20-25 minutes, or until the eggs are set and lightly puffed, with a golden top.

  • 6

    Remove from the oven, allow to cool slightly, then slice into wedges. Serve warm and enjoy your nutrient-packed frittata.