Baked Egg and Vegetable Frittata

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

Baked Egg and Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Baked Egg and Vegetable Frittata

A delightful baked frittata loaded with fresh vegetables and fluffy eggs, perfect for any meal of the day. This dish offers a balanced combination of protein and veggies, lightly sautéed and then baked to golden perfection. Enjoy a warm slice that's both nutritious and satisfying!

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NUTRITION

414kcal
Protein
33.3g
Fat
25.1g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs (200g)

2 Egg Whites (66g)

1 medium Red Bell Pepper (120g)

1 cup Spinach (30g)

1/4 Yellow Onion (40g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Lightly grease a small oven-safe skillet or baking dish with olive oil.

  • 3

    Dice the red bell pepper and quarter the onion. Roughly chop the spinach.

  • 4

    Heat the skillet over medium heat and add the olive oil. Sauté the onions and red bell pepper until they begin to soften (about 3-4 minutes), then add the spinach and cook until wilted.

  • 5

    In a bowl, whisk together the whole eggs and egg whites until smooth. Season with a pinch of salt and pepper if desired.

  • 6

    Pour the egg mixture over the sautéed vegetables, ensuring even distribution.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the top is lightly golden.

  • 8

    Remove from the oven, allow to cool slightly, then slice and serve.

Baked Egg and Vegetable Frittata

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

Baked Egg and Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Baked Egg and Vegetable Frittata

A delightful baked frittata loaded with fresh vegetables and fluffy eggs, perfect for any meal of the day. This dish offers a balanced combination of protein and veggies, lightly sautéed and then baked to golden perfection. Enjoy a warm slice that's both nutritious and satisfying!

NUTRITION

414kcal
Protein
33.3g
Fat
25.1g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs (200g)

2 Egg Whites (66g)

1 medium Red Bell Pepper (120g)

1 cup Spinach (30g)

1/4 Yellow Onion (40g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Lightly grease a small oven-safe skillet or baking dish with olive oil.

  • 3

    Dice the red bell pepper and quarter the onion. Roughly chop the spinach.

  • 4

    Heat the skillet over medium heat and add the olive oil. Sauté the onions and red bell pepper until they begin to soften (about 3-4 minutes), then add the spinach and cook until wilted.

  • 5

    In a bowl, whisk together the whole eggs and egg whites until smooth. Season with a pinch of salt and pepper if desired.

  • 6

    Pour the egg mixture over the sautéed vegetables, ensuring even distribution.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the top is lightly golden.

  • 8

    Remove from the oven, allow to cool slightly, then slice and serve.