Fluffy Egg and Roasted Vegetable Frittata

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

Fluffy Egg and Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Roasted Vegetable Frittata

Enjoy a colorful and airy frittata packed with protein and fresh roasted vegetables. The blend of whole eggs, extra egg whites, and a medley of red bell pepper, zucchini, spinach, and a touch of onion creates a satisfying and nutritious dish that's perfect any time of the day.

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NUTRITION

429kcal
Protein
34.9g
Fat
25.4g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1 medium red bell pepper

1 small zucchini

1 cup spinach

1/4 medium onion

1 teaspoon olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Chop the red bell pepper, zucchini, and onion into bite-sized pieces. Wash the spinach and roughly chop if desired.

  • 3

    Toss the chopped vegetables lightly with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for 10-12 minutes until slightly tender.

  • 4

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

  • 5

    Once the vegetables are roasted, mix them into the egg mixture, stirring gently to combine.

  • 6

    Heat a non-stick, oven-safe skillet over medium heat. Pour the egg and vegetable mixture into the skillet.

  • 7

    Cook without stirring for about 3-4 minutes until the edges begin to set.

  • 8

    Transfer the skillet to the oven and bake for an additional 8-10 minutes until the frittata is fully set and slightly golden on top.

  • 9

    Remove from the oven and let cool for a couple of minutes before slicing and serving.

Fluffy Egg and Roasted Vegetable Frittata

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

Fluffy Egg and Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Roasted Vegetable Frittata

Enjoy a colorful and airy frittata packed with protein and fresh roasted vegetables. The blend of whole eggs, extra egg whites, and a medley of red bell pepper, zucchini, spinach, and a touch of onion creates a satisfying and nutritious dish that's perfect any time of the day.

NUTRITION

429kcal
Protein
34.9g
Fat
25.4g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1 medium red bell pepper

1 small zucchini

1 cup spinach

1/4 medium onion

1 teaspoon olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Chop the red bell pepper, zucchini, and onion into bite-sized pieces. Wash the spinach and roughly chop if desired.

  • 3

    Toss the chopped vegetables lightly with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for 10-12 minutes until slightly tender.

  • 4

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

  • 5

    Once the vegetables are roasted, mix them into the egg mixture, stirring gently to combine.

  • 6

    Heat a non-stick, oven-safe skillet over medium heat. Pour the egg and vegetable mixture into the skillet.

  • 7

    Cook without stirring for about 3-4 minutes until the edges begin to set.

  • 8

    Transfer the skillet to the oven and bake for an additional 8-10 minutes until the frittata is fully set and slightly golden on top.

  • 9

    Remove from the oven and let cool for a couple of minutes before slicing and serving.