Egg and Roasted Vegetable Frittata

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

Egg and Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Egg and Roasted Vegetable Frittata

A vibrant and satisfying frittata loaded with roasted vegetables, fresh spinach, and lean turkey sausage crumbles, enriched with creamy feta and whole eggs. This dish delivers a delightful blend of textures and flavors, perfect for any meal of the day while meeting your nutritional goals.

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NUTRITION

443kcal
Protein
39.4g
Fat
25.5g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Egg Whites (126g)

1/2 cup Assorted Roasted Vegetables (Bell Pepper & Zucchini, 75g)

1 cup Fresh Spinach (30g)

1 oz Crumbled Feta Cheese (28g)

50g Turkey Sausage Crumbles

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PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet.

  • 2

    Chop the bell pepper and zucchini into bite-size pieces, toss them lightly with a bit of olive oil, salt, and pepper, and roast on the baking sheet for about 15 minutes until tender.

  • 3

    While the vegetables roast, whisk together the eggs and egg whites in a bowl. Season with a pinch of salt and pepper.

  • 4

    Stir in the fresh spinach, roasted vegetables once done, turkey sausage crumbles, and crumbled feta cheese into the egg mixture.

  • 5

    Heat a non-stick oven-safe skillet over medium heat and lightly spray with cooking spray. Pour in the egg mixture and let it cook for 2-3 minutes on the stovetop until the edges begin to set.

  • 6

    Transfer the skillet to the oven and bake for 8-10 minutes, or until the frittata is fully set in the center.

  • 7

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

Egg and Roasted Vegetable Frittata

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

Egg and Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Egg and Roasted Vegetable Frittata

A vibrant and satisfying frittata loaded with roasted vegetables, fresh spinach, and lean turkey sausage crumbles, enriched with creamy feta and whole eggs. This dish delivers a delightful blend of textures and flavors, perfect for any meal of the day while meeting your nutritional goals.

NUTRITION

443kcal
Protein
39.4g
Fat
25.5g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Egg Whites (126g)

1/2 cup Assorted Roasted Vegetables (Bell Pepper & Zucchini, 75g)

1 cup Fresh Spinach (30g)

1 oz Crumbled Feta Cheese (28g)

50g Turkey Sausage Crumbles

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet.

  • 2

    Chop the bell pepper and zucchini into bite-size pieces, toss them lightly with a bit of olive oil, salt, and pepper, and roast on the baking sheet for about 15 minutes until tender.

  • 3

    While the vegetables roast, whisk together the eggs and egg whites in a bowl. Season with a pinch of salt and pepper.

  • 4

    Stir in the fresh spinach, roasted vegetables once done, turkey sausage crumbles, and crumbled feta cheese into the egg mixture.

  • 5

    Heat a non-stick oven-safe skillet over medium heat and lightly spray with cooking spray. Pour in the egg mixture and let it cook for 2-3 minutes on the stovetop until the edges begin to set.

  • 6

    Transfer the skillet to the oven and bake for 8-10 minutes, or until the frittata is fully set in the center.

  • 7

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