Name: Fluffy Baked Egg and Veggie Frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 Large Eggs (150g total); 2 Egg Whites (66g total); 2 cups Baby Spinach (60g); 1/2 cup Sliced Mushrooms (35g); 1/2 medium Red Bell Pepper (75g); 1/4 small Onion, diced (25g); 1/4 cup Low-Fat Shredded Cheese (28g); 1 tsp Olive Oil (4.5g); Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Egg and Veggie Frittata

Enjoy a light and airy baked frittata packed with fresh vegetables, a blend of whole eggs and egg whites, and a sprinkle of low-fat cheese. This dish offers a perfect balance of protein and flavor, making it an ideal meal for breakfast, lunch, or dinner.

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NUTRITION

Protein

34.6g

Fat

20.9g

Carbs

10.5g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

2 Egg Whites (66g total)

2 cups Baby Spinach (60g)

1/2 cup Sliced Mushrooms (35g)

1/2 medium Red Bell Pepper (75g)

1/4 small Onion, diced (25g)

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

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with olive oil.
2
In a large bowl, whisk together 3 whole eggs and 2 egg whites until well combined.
3
Stir in the baby spinach, sliced mushrooms, chopped red bell pepper, and diced onion. Season lightly with salt and pepper.
4
Pour the egg and veggie mixture into the prepared baking dish, ensuring an even spread.
5
Sprinkle the low-fat shredded cheese evenly on top.
6
Bake in the preheated oven for 20-25 minutes or until the eggs are set and the edges begin to pull away from the dish.
7
Remove from the oven and let the frittata cool for a few minutes before slicing and serving.