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 vibrant baked frittata bursting with fresh veggies and a delicate blend of whole eggs and egg whites, enriched with a touch of part-skim mozzarella. This dish offers a balanced profile of protein and essential nutrients in a comforting, one-pan meal perfect for any time of the day.

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NUTRITION

429kcal
Protein
39.5g
Fat
24.9g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

3 egg whites

1 oz part-skim mozzarella cheese

1 cup baby spinach

1/2 cup sliced mushrooms

1/2 cup cherry tomatoes

1/2 cup sliced zucchini

1/4 cup diced onion

1 tsp olive oil

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease an oven-safe skillet or baking dish with olive oil.

  • 2

    In a bowl, whisk together the 3 whole eggs and 3 egg whites until well blended. Season with salt and pepper.

  • 3

    Add in the chopped baby spinach, sliced mushrooms, cherry tomatoes, zucchini, and diced onion. Stir gently to combine.

  • 4

    Pour the egg and vegetable mixture into the skillet and sprinkle the part-skim mozzarella cheese evenly over the top.

  • 5

    Bake in the preheated oven for 18-22 minutes, or until the eggs are set and the top is lightly golden.

  • 6

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

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 vibrant baked frittata bursting with fresh veggies and a delicate blend of whole eggs and egg whites, enriched with a touch of part-skim mozzarella. This dish offers a balanced profile of protein and essential nutrients in a comforting, one-pan meal perfect for any time of the day.

NUTRITION

429kcal
Protein
39.5g
Fat
24.9g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

3 egg whites

1 oz part-skim mozzarella cheese

1 cup baby spinach

1/2 cup sliced mushrooms

1/2 cup cherry tomatoes

1/2 cup sliced zucchini

1/4 cup diced onion

1 tsp olive oil

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease an oven-safe skillet or baking dish with olive oil.

  • 2

    In a bowl, whisk together the 3 whole eggs and 3 egg whites until well blended. Season with salt and pepper.

  • 3

    Add in the chopped baby spinach, sliced mushrooms, cherry tomatoes, zucchini, and diced onion. Stir gently to combine.

  • 4

    Pour the egg and vegetable mixture into the skillet and sprinkle the part-skim mozzarella cheese evenly over the top.

  • 5

    Bake in the preheated oven for 18-22 minutes, or until the eggs are set and the top is lightly golden.

  • 6

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