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

Enjoy a light and nutritious frittata bursting with fresh vegetables and perfectly baked eggs. This versatile dish works for breakfast, lunch, or dinner, offering a satisfying balance of protein and essential nutrients with a delightful medley of flavors.

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NUTRITION

403kcal
Protein
34.5g
Fat
25g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

2 egg whites (66g total)

1 cup fresh spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1/2 cup sliced mushrooms (35g)

1/4 cup chopped yellow onion (40g)

1/4 cup diced red bell pepper (38g)

1 teaspoon 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 oven-safe skillet or baking dish with olive oil.

  • 2

    In a mixing bowl, crack the 4 eggs and add the 2 egg whites. Whisk together until well combined. Season with a pinch of salt and pepper.

  • 3

    Fold in the fresh spinach, halved cherry tomatoes, sliced mushrooms, chopped onion, and diced red bell pepper.

  • 4

    Pour the mixture into the prepared skillet or baking dish, spreading evenly.

  • 5

    Bake in the preheated oven for about 18-22 minutes, or until the eggs are set in the center and slightly firm to the touch.

  • 6

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

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

Enjoy a light and nutritious frittata bursting with fresh vegetables and perfectly baked eggs. This versatile dish works for breakfast, lunch, or dinner, offering a satisfying balance of protein and essential nutrients with a delightful medley of flavors.

NUTRITION

403kcal
Protein
34.5g
Fat
25g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

2 egg whites (66g total)

1 cup fresh spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1/2 cup sliced mushrooms (35g)

1/4 cup chopped yellow onion (40g)

1/4 cup diced red bell pepper (38g)

1 teaspoon olive oil (4.5g)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe skillet or baking dish with olive oil.

  • 2

    In a mixing bowl, crack the 4 eggs and add the 2 egg whites. Whisk together until well combined. Season with a pinch of salt and pepper.

  • 3

    Fold in the fresh spinach, halved cherry tomatoes, sliced mushrooms, chopped onion, and diced red bell pepper.

  • 4

    Pour the mixture into the prepared skillet or baking dish, spreading evenly.

  • 5

    Bake in the preheated oven for about 18-22 minutes, or until the eggs are set in the center and slightly firm to the touch.

  • 6

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