Name: Baked Egg Frittata with Roasted Asparagus and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Whole Eggs (150 g total); 2 large Egg Whites (66 g total); 1/4 cup Grated Parmesan Cheese (25 g); 100 g Asparagus; 100 g Cherry Tomatoes; 1 teaspoon Olive Oil; Salt and Pepper to taste

Baked Egg Frittata with Roasted Asparagus and Cherry Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Baked Egg Frittata with Roasted Asparagus and Cherry Tomatoes

Enjoy a light yet satisfying baked frittata that features a blend of whole eggs and egg whites, enriched with a sprinkle of savory Parmesan cheese. Roasted asparagus and cherry tomatoes add a burst of color and freshness, making each bite a delightful balance of textures and flavors.

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NUTRITION

Protein

38.1g

Fat

27.9g

Carbs

10.6g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150 g total)

2 large Egg Whites (66 g total)

1/4 cup Grated Parmesan Cheese (25 g)

100 g Asparagus

100 g Cherry Tomatoes

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with olive oil.
2
Wash the asparagus and trim the woody ends. Cut them into bite-sized pieces. Halve the cherry tomatoes.
3
In a bowl, whisk together the whole eggs and egg whites until well combined. Stir in the grated Parmesan cheese, and season with salt and pepper.
4
Mix the asparagus and cherry tomatoes into the egg mixture, ensuring an even distribution of veggies.
5
Pour the mixture into the prepared baking dish, spreading evenly.
6
Bake for 20-25 minutes or until the frittata is set in the middle and lightly golden on top.
7
Allow to cool slightly before slicing and serving. Enjoy warm!