Loaded Vegetable and Fluffy Egg Frittata

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

Loaded Vegetable and Fluffy Egg Frittata

YOUR SOLIN GENERATED RECIPE

Loaded Vegetable and Fluffy Egg Frittata

Savor the delightful combination of fluffy eggs with a medley of vibrant vegetables in this wholesome frittata. Lightly cooked in olive oil and topped with a hint of low-fat feta, this dish offers both a burst of flavor and a balanced nutritional punch to keep you energized through any part of your day.

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NUTRITION

402kcal
Protein
38.4g
Fat
22.3g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

1/2 cup Egg Whites (120g)

1/2 cup chopped Red Bell Pepper (75g)

1 cup Spinach (30g)

1/2 cup diced Zucchini (70g)

1/4 cup sliced Red Onion (40g)

1/4 cup crumbled Low-Fat Feta Cheese (38g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

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

  • 2

    Heat olive oil in an oven-safe non-stick skillet over medium heat.

  • 3

    Sauté the red onion, red bell pepper, zucchini, and spinach for 3-4 minutes until they begin to soften.

  • 4

    In a bowl, whisk together the 3 whole eggs and egg whites until combined. Season with salt and pepper if desired.

  • 5

    Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the crumbled low-fat feta evenly on top.

  • 6

    Allow the mixture to cook on the stovetop for 2 minutes until the edges start to set.

  • 7

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

  • 8

    Remove from the oven, let it cool for a minute, slice, and serve warm.

Loaded Vegetable and Fluffy Egg Frittata

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

Loaded Vegetable and Fluffy Egg Frittata

YOUR SOLIN GENERATED RECIPE

Loaded Vegetable and Fluffy Egg Frittata

Savor the delightful combination of fluffy eggs with a medley of vibrant vegetables in this wholesome frittata. Lightly cooked in olive oil and topped with a hint of low-fat feta, this dish offers both a burst of flavor and a balanced nutritional punch to keep you energized through any part of your day.

NUTRITION

402kcal
Protein
38.4g
Fat
22.3g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

1/2 cup Egg Whites (120g)

1/2 cup chopped Red Bell Pepper (75g)

1 cup Spinach (30g)

1/2 cup diced Zucchini (70g)

1/4 cup sliced Red Onion (40g)

1/4 cup crumbled Low-Fat Feta Cheese (38g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

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

  • 2

    Heat olive oil in an oven-safe non-stick skillet over medium heat.

  • 3

    Sauté the red onion, red bell pepper, zucchini, and spinach for 3-4 minutes until they begin to soften.

  • 4

    In a bowl, whisk together the 3 whole eggs and egg whites until combined. Season with salt and pepper if desired.

  • 5

    Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the crumbled low-fat feta evenly on top.

  • 6

    Allow the mixture to cook on the stovetop for 2 minutes until the edges start to set.

  • 7

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

  • 8

    Remove from the oven, let it cool for a minute, slice, and serve warm.