Baked Egg and Roasted Vegetable Frittata

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

Baked Egg and Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Baked Egg and Roasted Vegetable Frittata

Enjoy a light yet satisfying frittata bursting with roasted vegetables and rich, baked eggs. The combination of colorful bell peppers, zucchini, spinach, and tomatoes melds beautifully with the fluffy eggs to create a versatile dish perfect for any meal of the day.

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NUTRITION

409kcal
Protein
33.3g
Fat
25.1g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Liquid Egg Whites

1/2 medium Red Bell Pepper, chopped

1/2 small Zucchini, sliced

1/4 cup Cherry Tomatoes, halved

1/2 cup Baby Spinach

1/4 small Yellow Onion, thinly sliced

1 teaspoon Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, whisk together 4 large eggs and 1/4 cup liquid egg whites until well blended. Season lightly with salt and pepper.

  • 3

    Chop the red bell pepper, slice the zucchini, halve the cherry tomatoes, and thinly slice the yellow onion. Roughly chop the baby spinach.

  • 4

    In an oven-safe skillet, heat 1 teaspoon of olive oil over medium heat. Sauté the onion for 2-3 minutes until it softens.

  • 5

    Add the bell pepper, zucchini, and tomatoes to the skillet. Sauté for another 3-4 minutes until the vegetables begin to soften but still retain a slight crunch.

  • 6

    Stir in the baby spinach and allow it to wilt for about 1 minute.

  • 7

    Pour the egg mixture evenly over the sautéed vegetables, gently stirring to distribute the veggies throughout the eggs.

  • 8

    Let the eggs sit for about 1-2 minutes on the stovetop, then transfer the skillet to the preheated oven.

  • 9

    Bake for 12-15 minutes until the eggs are set and slightly golden on top.

  • 10

    Remove from the oven, allow to cool slightly, slice, and serve warm.

Baked Egg and Roasted Vegetable Frittata

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

Baked Egg and Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Baked Egg and Roasted Vegetable Frittata

Enjoy a light yet satisfying frittata bursting with roasted vegetables and rich, baked eggs. The combination of colorful bell peppers, zucchini, spinach, and tomatoes melds beautifully with the fluffy eggs to create a versatile dish perfect for any meal of the day.

NUTRITION

409kcal
Protein
33.3g
Fat
25.1g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Liquid Egg Whites

1/2 medium Red Bell Pepper, chopped

1/2 small Zucchini, sliced

1/4 cup Cherry Tomatoes, halved

1/2 cup Baby Spinach

1/4 small Yellow Onion, thinly sliced

1 teaspoon Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, whisk together 4 large eggs and 1/4 cup liquid egg whites until well blended. Season lightly with salt and pepper.

  • 3

    Chop the red bell pepper, slice the zucchini, halve the cherry tomatoes, and thinly slice the yellow onion. Roughly chop the baby spinach.

  • 4

    In an oven-safe skillet, heat 1 teaspoon of olive oil over medium heat. Sauté the onion for 2-3 minutes until it softens.

  • 5

    Add the bell pepper, zucchini, and tomatoes to the skillet. Sauté for another 3-4 minutes until the vegetables begin to soften but still retain a slight crunch.

  • 6

    Stir in the baby spinach and allow it to wilt for about 1 minute.

  • 7

    Pour the egg mixture evenly over the sautéed vegetables, gently stirring to distribute the veggies throughout the eggs.

  • 8

    Let the eggs sit for about 1-2 minutes on the stovetop, then transfer the skillet to the preheated oven.

  • 9

    Bake for 12-15 minutes until the eggs are set and slightly golden on top.

  • 10

    Remove from the oven, allow to cool slightly, slice, and serve warm.