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 a light yet satisfying frittata loaded with roasted vegetables and a cloud-like mixture of whole eggs and egg whites. This dish delivers a balanced blend of protein and vibrant veggies, perfectly suited for a nourishing start or a wholesome meal any time of day.

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NUTRITION

328kcal
Protein
35.8g
Fat
15.3g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g)

6 egg whites (approx. 198g)

1/2 cup chopped Bell Pepper

1/2 cup chopped Zucchini

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    On a baking sheet, toss the chopped bell pepper, zucchini, cherry tomatoes, and spinach with olive oil, salt, and pepper. Roast in the oven for about 10-12 minutes until the vegetables are softened and lightly caramelized.

  • 3

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

  • 4

    Lightly grease an oven-safe skillet or cast iron pan. Pour the egg mixture into the pan, then gently stir in the roasted vegetables.

  • 5

    Cook on the stovetop over medium heat for 2-3 minutes until the edges begin to set.

  • 6

    Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and slightly puffed.

  • 7

    Remove from the oven, let cool slightly, slice into wedges, 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 a light yet satisfying frittata loaded with roasted vegetables and a cloud-like mixture of whole eggs and egg whites. This dish delivers a balanced blend of protein and vibrant veggies, perfectly suited for a nourishing start or a wholesome meal any time of day.

NUTRITION

328kcal
Protein
35.8g
Fat
15.3g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g)

6 egg whites (approx. 198g)

1/2 cup chopped Bell Pepper

1/2 cup chopped Zucchini

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    On a baking sheet, toss the chopped bell pepper, zucchini, cherry tomatoes, and spinach with olive oil, salt, and pepper. Roast in the oven for about 10-12 minutes until the vegetables are softened and lightly caramelized.

  • 3

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

  • 4

    Lightly grease an oven-safe skillet or cast iron pan. Pour the egg mixture into the pan, then gently stir in the roasted vegetables.

  • 5

    Cook on the stovetop over medium heat for 2-3 minutes until the edges begin to set.

  • 6

    Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and slightly puffed.

  • 7

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