Creamy Herb Frittata with Roasted Bell Peppers and Onions

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

Creamy Herb Frittata with Roasted Bell Peppers and Onions

YOUR SOLIN GENERATED RECIPE

Creamy Herb Frittata with Roasted Bell Peppers and Onions

Enjoy a vibrant and creamy frittata bursting with fresh herbs, roasted red bell peppers, and sweet onions. This versatile dish is perfect for breakfast, lunch, or dinner, offering a delightful blend of savory egg goodness and the natural sweetness of roasted veggies, finished with a melt-in-your-mouth low-fat cheese.

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NUTRITION

320kcal
Protein
15.6g
Fat
22.2g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1 medium Red Bell Pepper (120g)

1/2 medium Yellow Onion (50g)

1/4 cup Low-Fat Cheddar Cheese (28g)

1 tablespoon Olive Oil (13.5g)

2 tablespoons Fresh Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper into strips and thinly slice the half onion.

  • 3

    In an oven-safe skillet, heat the olive oil over medium heat. Add the bell peppers and onions, seasoning with a pinch of salt and pepper. Roast the veggies for about 5-7 minutes, until they soften and begin to char slightly.

  • 4

    While the vegetables are roasting, whisk the eggs in a bowl. Stir in the shredded low-fat cheddar cheese and chopped fresh herbs. Season with salt and pepper.

  • 5

    Once the vegetables are ready, reduce the heat to medium-low, and pour the egg mixture evenly over them in the skillet.

  • 6

    Allow the eggs to set around the edges (about 3-4 minutes) then transfer the skillet to the preheated oven.

  • 7

    Bake for another 8-10 minutes, or until the frittata is fully set and lightly golden on top.

  • 8

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

Creamy Herb Frittata with Roasted Bell Peppers and Onions

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

Creamy Herb Frittata with Roasted Bell Peppers and Onions

YOUR SOLIN GENERATED RECIPE

Creamy Herb Frittata with Roasted Bell Peppers and Onions

Enjoy a vibrant and creamy frittata bursting with fresh herbs, roasted red bell peppers, and sweet onions. This versatile dish is perfect for breakfast, lunch, or dinner, offering a delightful blend of savory egg goodness and the natural sweetness of roasted veggies, finished with a melt-in-your-mouth low-fat cheese.

NUTRITION

320kcal
Protein
15.6g
Fat
22.2g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1 medium Red Bell Pepper (120g)

1/2 medium Yellow Onion (50g)

1/4 cup Low-Fat Cheddar Cheese (28g)

1 tablespoon Olive Oil (13.5g)

2 tablespoons Fresh Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper into strips and thinly slice the half onion.

  • 3

    In an oven-safe skillet, heat the olive oil over medium heat. Add the bell peppers and onions, seasoning with a pinch of salt and pepper. Roast the veggies for about 5-7 minutes, until they soften and begin to char slightly.

  • 4

    While the vegetables are roasting, whisk the eggs in a bowl. Stir in the shredded low-fat cheddar cheese and chopped fresh herbs. Season with salt and pepper.

  • 5

    Once the vegetables are ready, reduce the heat to medium-low, and pour the egg mixture evenly over them in the skillet.

  • 6

    Allow the eggs to set around the edges (about 3-4 minutes) then transfer the skillet to the preheated oven.

  • 7

    Bake for another 8-10 minutes, or until the frittata is fully set and lightly golden on top.

  • 8

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