Fluffy Baked Egg Frittata with Roasted Vegetables

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

Fluffy Baked Egg Frittata with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Egg Frittata with Roasted Vegetables

Enjoy a light yet protein-rich frittata featuring fluffy baked eggs, a colorful medley of roasted vegetables, tangy feta cheese, and crunchy roasted chickpeas. This versatile dish delivers a satisfying balance of flavors and textures, perfect for any meal of the day.

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NUTRITION

556kcal
Protein
37.8g
Fat
30.1g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (approx. 150g)

2 egg whites (approx. 66g)

1/2 cup chopped red bell pepper

1/2 cup sliced zucchini

1/2 cup halved cherry tomatoes

1/4 cup crumbled feta cheese

1/2 cup roasted chickpeas

1/2 tablespoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a bowl, whisk together 3 whole eggs and 2 egg whites until fully combined. Season with a pinch of salt and pepper.

  • 3

    Stir in the chopped red bell pepper, sliced zucchini, and halved cherry tomatoes into the egg mixture.

  • 4

    Pour the mixture into an oven-safe, lightly greased baking dish.

  • 5

    Sprinkle crumbled feta cheese evenly over the top.

  • 6

    Drizzle with olive oil and season lightly with salt and pepper.

  • 7

    Bake in the preheated oven for 18-22 minutes or until the eggs are set and the edges are slightly golden.

  • 8

    In the meantime, if not already roasted, prepare roasted chickpeas by tossing them in a little olive oil, salt, and pepper, then roast in the oven for about 15 minutes until crispy.

  • 9

    Once the frittata is done, remove it from the oven and let it cool slightly before serving. Top with the roasted chickpeas for added crunch.

  • 10

    Slice and serve warm. Enjoy your fluffy baked egg frittata with a healthy serving of roasted vegetables!

Fluffy Baked Egg Frittata with Roasted Vegetables

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

Fluffy Baked Egg Frittata with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Egg Frittata with Roasted Vegetables

Enjoy a light yet protein-rich frittata featuring fluffy baked eggs, a colorful medley of roasted vegetables, tangy feta cheese, and crunchy roasted chickpeas. This versatile dish delivers a satisfying balance of flavors and textures, perfect for any meal of the day.

NUTRITION

556kcal
Protein
37.8g
Fat
30.1g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (approx. 150g)

2 egg whites (approx. 66g)

1/2 cup chopped red bell pepper

1/2 cup sliced zucchini

1/2 cup halved cherry tomatoes

1/4 cup crumbled feta cheese

1/2 cup roasted chickpeas

1/2 tablespoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a bowl, whisk together 3 whole eggs and 2 egg whites until fully combined. Season with a pinch of salt and pepper.

  • 3

    Stir in the chopped red bell pepper, sliced zucchini, and halved cherry tomatoes into the egg mixture.

  • 4

    Pour the mixture into an oven-safe, lightly greased baking dish.

  • 5

    Sprinkle crumbled feta cheese evenly over the top.

  • 6

    Drizzle with olive oil and season lightly with salt and pepper.

  • 7

    Bake in the preheated oven for 18-22 minutes or until the eggs are set and the edges are slightly golden.

  • 8

    In the meantime, if not already roasted, prepare roasted chickpeas by tossing them in a little olive oil, salt, and pepper, then roast in the oven for about 15 minutes until crispy.

  • 9

    Once the frittata is done, remove it from the oven and let it cool slightly before serving. Top with the roasted chickpeas for added crunch.

  • 10

    Slice and serve warm. Enjoy your fluffy baked egg frittata with a healthy serving of roasted vegetables!