Fluffy Egg and Vegetable Frittata

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

Fluffy Egg and Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Vegetable Frittata

Enjoy a light yet satisfying dish boasting a blend of fresh vegetables combined with a perfect mix of whole eggs and egg whites. The creamy, low-fat cheese adds a delicate richness while the burst of flavors from red bell pepper, spinach, mushrooms, and onion elevates every bite of this frittata. A versatile meal that fits any time of the day with a balance of protein, nutrients, and flavor.

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NUTRITION

325kcal
Protein
32.3g
Fat
16.1g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

2 Whole Eggs (approx. 100g)

3 Egg Whites (approx. 99g)

1 cup Spinach (30g)

1/2 Medium Red Bell Pepper (75g)

1/2 cup Sliced Mushrooms (35g)

1/4 cup Diced Onion (40g)

1 tsp Olive Oil (5g)

1/4 cup Low-Fat Shredded Cheese (28g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In an ovenproof skillet, heat 1 tsp olive oil over medium heat. Add the diced onion and sauté until translucent, about 2-3 minutes.

  • 3

    Stir in the sliced mushrooms and red bell pepper, cooking for an additional 2 minutes until just tender.

  • 4

    Add the spinach and cook until wilted, about 1 minute.

  • 5

    In a bowl, whisk together the whole eggs and egg whites until well combined. Season lightly with salt and pepper if desired.

  • 6

    Pour the egg mixture evenly over the sautéed vegetables in the skillet. Allow the eggs to settle for about a minute.

  • 7

    Sprinkle the low-fat shredded cheese on top.

  • 8

    Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and the frittata is just beginning to turn golden around the edges.

  • 9

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

Fluffy Egg and Vegetable Frittata

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

Fluffy Egg and Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Vegetable Frittata

Enjoy a light yet satisfying dish boasting a blend of fresh vegetables combined with a perfect mix of whole eggs and egg whites. The creamy, low-fat cheese adds a delicate richness while the burst of flavors from red bell pepper, spinach, mushrooms, and onion elevates every bite of this frittata. A versatile meal that fits any time of the day with a balance of protein, nutrients, and flavor.

NUTRITION

325kcal
Protein
32.3g
Fat
16.1g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

2 Whole Eggs (approx. 100g)

3 Egg Whites (approx. 99g)

1 cup Spinach (30g)

1/2 Medium Red Bell Pepper (75g)

1/2 cup Sliced Mushrooms (35g)

1/4 cup Diced Onion (40g)

1 tsp Olive Oil (5g)

1/4 cup Low-Fat Shredded Cheese (28g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In an ovenproof skillet, heat 1 tsp olive oil over medium heat. Add the diced onion and sauté until translucent, about 2-3 minutes.

  • 3

    Stir in the sliced mushrooms and red bell pepper, cooking for an additional 2 minutes until just tender.

  • 4

    Add the spinach and cook until wilted, about 1 minute.

  • 5

    In a bowl, whisk together the whole eggs and egg whites until well combined. Season lightly with salt and pepper if desired.

  • 6

    Pour the egg mixture evenly over the sautéed vegetables in the skillet. Allow the eggs to settle for about a minute.

  • 7

    Sprinkle the low-fat shredded cheese on top.

  • 8

    Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and the frittata is just beginning to turn golden around the edges.

  • 9

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