Creamy Baked Egg and Fresh Veggie Frittata

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

Creamy Baked Egg and Fresh Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Creamy Baked Egg and Fresh Veggie Frittata

Enjoy this light yet creamy frittata loaded with fresh veggies and a touch of low-fat creaminess. It’s a versatile dish perfect for any time of the day, offering a satisfying balance of protein, fresh vegetables, and a subtle richness that elevates breakfast, lunch, or dinner.

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NUTRITION

380kcal
Protein
35.4g
Fat
21.4g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1/4 cup low-fat milk

1/2 cup diced red bell pepper

1/2 cup fresh spinach

1/4 cup halved cherry tomatoes

1 tablespoon low-fat cream cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish or oven-safe skillet.

  • 2

    In a medium bowl, whisk together the 3 large eggs, 2 egg whites, and 1/4 cup low-fat milk until smooth.

  • 3

    Gently fold in the diced red bell pepper, fresh spinach, and halved cherry tomatoes.

  • 4

    Dollop the low-fat cream cheese evenly over the mixture, then stir gently to create pockets of creaminess throughout the frittata.

  • 5

    Pour the mixture into the prepared dish, smoothing the top with a spatula.

  • 6

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

  • 7

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

Creamy Baked Egg and Fresh Veggie Frittata

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

Creamy Baked Egg and Fresh Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Creamy Baked Egg and Fresh Veggie Frittata

Enjoy this light yet creamy frittata loaded with fresh veggies and a touch of low-fat creaminess. It’s a versatile dish perfect for any time of the day, offering a satisfying balance of protein, fresh vegetables, and a subtle richness that elevates breakfast, lunch, or dinner.

NUTRITION

380kcal
Protein
35.4g
Fat
21.4g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1/4 cup low-fat milk

1/2 cup diced red bell pepper

1/2 cup fresh spinach

1/4 cup halved cherry tomatoes

1 tablespoon low-fat cream cheese

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish or oven-safe skillet.

  • 2

    In a medium bowl, whisk together the 3 large eggs, 2 egg whites, and 1/4 cup low-fat milk until smooth.

  • 3

    Gently fold in the diced red bell pepper, fresh spinach, and halved cherry tomatoes.

  • 4

    Dollop the low-fat cream cheese evenly over the mixture, then stir gently to create pockets of creaminess throughout the frittata.

  • 5

    Pour the mixture into the prepared dish, smoothing the top with a spatula.

  • 6

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

  • 7

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