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 this light and fluffy frittata filled with a colorful mix of roasted vegetables and a hint of tangy feta. The aromatic blend of sautéed bell pepper, zucchini, and red onion, enriched with a sprinkle of nutritional yeast, makes each bite both nutritious and satisfying.

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NUTRITION

468kcal
Protein
32g
Fat
31.2g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (approx. 200g)

1/4 cup low-fat feta cheese (38g)

1/2 cup diced red bell pepper (75g)

1/2 cup diced zucchini (65g)

1/4 cup diced red onion (40g)

1 tbsp nutritional yeast (5g)

1 tsp olive oil (4.5g)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In an oven-safe skillet, heat the olive oil over medium heat. Add the diced red bell pepper, zucchini, and red onion. Sauté for about 3-4 minutes until the vegetables start to soften.

  • 3

    In a bowl, whisk together the eggs, a pinch of salt, and pepper. Stir in the nutritional yeast for an extra boost of flavor and protein.

  • 4

    Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution. Sprinkle the low-fat feta cheese evenly on top.

  • 5

    Allow the mixture to cook on the stovetop for 2 minutes, then transfer the skillet to the preheated oven.

  • 6

    Bake for 10-12 minutes, or until the eggs are set and the frittata has puffed up nicely.

  • 7

    Remove from the oven, let cool slightly, slice, and serve warm.

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 this light and fluffy frittata filled with a colorful mix of roasted vegetables and a hint of tangy feta. The aromatic blend of sautéed bell pepper, zucchini, and red onion, enriched with a sprinkle of nutritional yeast, makes each bite both nutritious and satisfying.

NUTRITION

468kcal
Protein
32g
Fat
31.2g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (approx. 200g)

1/4 cup low-fat feta cheese (38g)

1/2 cup diced red bell pepper (75g)

1/2 cup diced zucchini (65g)

1/4 cup diced red onion (40g)

1 tbsp nutritional yeast (5g)

1 tsp olive oil (4.5g)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In an oven-safe skillet, heat the olive oil over medium heat. Add the diced red bell pepper, zucchini, and red onion. Sauté for about 3-4 minutes until the vegetables start to soften.

  • 3

    In a bowl, whisk together the eggs, a pinch of salt, and pepper. Stir in the nutritional yeast for an extra boost of flavor and protein.

  • 4

    Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution. Sprinkle the low-fat feta cheese evenly on top.

  • 5

    Allow the mixture to cook on the stovetop for 2 minutes, then transfer the skillet to the preheated oven.

  • 6

    Bake for 10-12 minutes, or until the eggs are set and the frittata has puffed up nicely.

  • 7

    Remove from the oven, let cool slightly, slice, and serve warm.