Sheet Pan Roasted Vegetable and Egg Frittata

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

Sheet Pan Roasted Vegetable and Egg Frittata

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetable and Egg Frittata

A vibrant, sheet pan frittata bursting with the flavors of roasted vegetables and delicate eggs. This versatile dish is perfect for breakfast, lunch, or dinner and features a harmonious blend of whole eggs, egg whites, fresh veggies, and a hint of olive oil to achieve a delicate balance of protein and flavor.

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NUTRITION

426kcal
Protein
34.6g
Fat
24.8g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 Whole Eggs

2 Egg Whites

1 cup Mixed Vegetables (Bell Peppers, Zucchini, Red Onion)

1/2 cup Cherry Tomatoes (halved)

1 cup Fresh Spinach

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Spread the mixed vegetables evenly on the sheet pan. Drizzle with olive oil and season lightly with salt and pepper if desired.

  • 3

    Roast the vegetables in the oven for about 12-15 minutes until they start to soften and develop some color.

  • 4

    While the veggies roast, whisk together the whole eggs and egg whites in a bowl until well combined.

  • 5

    Stir in the fresh spinach and halved cherry tomatoes into the egg mixture.

  • 6

    Once the vegetables are nicely roasted, remove the pan from the oven and lower the temperature to 400°F.

  • 7

    Pour the egg and vegetable mixture evenly over the roasted veggies on the sheet pan.

  • 8

    Return the pan to the oven and bake for an additional 12-15 minutes, or until the frittata is set and just beginning to turn golden at the edges.

  • 9

    Remove from the oven, allow to cool for a couple of minutes, slice, and serve warm.

Sheet Pan Roasted Vegetable and Egg Frittata

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

Sheet Pan Roasted Vegetable and Egg Frittata

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Vegetable and Egg Frittata

A vibrant, sheet pan frittata bursting with the flavors of roasted vegetables and delicate eggs. This versatile dish is perfect for breakfast, lunch, or dinner and features a harmonious blend of whole eggs, egg whites, fresh veggies, and a hint of olive oil to achieve a delicate balance of protein and flavor.

NUTRITION

426kcal
Protein
34.6g
Fat
24.8g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 Whole Eggs

2 Egg Whites

1 cup Mixed Vegetables (Bell Peppers, Zucchini, Red Onion)

1/2 cup Cherry Tomatoes (halved)

1 cup Fresh Spinach

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Spread the mixed vegetables evenly on the sheet pan. Drizzle with olive oil and season lightly with salt and pepper if desired.

  • 3

    Roast the vegetables in the oven for about 12-15 minutes until they start to soften and develop some color.

  • 4

    While the veggies roast, whisk together the whole eggs and egg whites in a bowl until well combined.

  • 5

    Stir in the fresh spinach and halved cherry tomatoes into the egg mixture.

  • 6

    Once the vegetables are nicely roasted, remove the pan from the oven and lower the temperature to 400°F.

  • 7

    Pour the egg and vegetable mixture evenly over the roasted veggies on the sheet pan.

  • 8

    Return the pan to the oven and bake for an additional 12-15 minutes, or until the frittata is set and just beginning to turn golden at the edges.

  • 9

    Remove from the oven, allow to cool for a couple of minutes, slice, and serve warm.