Crispy Herb-Roasted Vegetable Flatbread

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

Crispy Herb-Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Vegetable Flatbread

Savor the crunch of a lightly toasted whole wheat flatbread topped with an artful blend of herb-roasted veggies, tender chickpeas, crumbled feta, and a fluffy layer of egg whites for an extra protein boost. This dish marries Mediterranean flair with a satisfying crunch and brightness from freshly roasted herbs and vegetables.

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NUTRITION

524kcal
Protein
33.5g
Fat
17.1g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

1 piece whole wheat flatbread (50g)

1/2 cup roasted chickpeas (82g)

1/3 cup crumbled feta cheese (50g)

1 cup herb-roasted mixed vegetables (150g)

4 large egg whites (120g)

1/2 teaspoon olive oil (2.5g)

1 teaspoon mixed dried herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the mixed vegetables with the olive oil and dried herbs. Spread them out on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.

  • 3

    Meanwhile, if using canned chickpeas, rinse and pat dry, then season lightly with herbs and roast in the oven alongside the vegetables for about 15 minutes.

  • 4

    Warm the whole wheat flatbread in a dry skillet over medium heat until just crisped on the edges.

  • 5

    Lightly scramble the egg whites in a non-stick pan until just set.

  • 6

    Assemble the flatbread by layering the roasted vegetables and chickpeas, then top with the scrambled egg whites and crumbled feta cheese.

  • 7

    Finish with an extra sprinkle of dried herbs if desired, slice, and serve warm.

Crispy Herb-Roasted Vegetable Flatbread

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

Crispy Herb-Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Vegetable Flatbread

Savor the crunch of a lightly toasted whole wheat flatbread topped with an artful blend of herb-roasted veggies, tender chickpeas, crumbled feta, and a fluffy layer of egg whites for an extra protein boost. This dish marries Mediterranean flair with a satisfying crunch and brightness from freshly roasted herbs and vegetables.

NUTRITION

524kcal
Protein
33.5g
Fat
17.1g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

1 piece whole wheat flatbread (50g)

1/2 cup roasted chickpeas (82g)

1/3 cup crumbled feta cheese (50g)

1 cup herb-roasted mixed vegetables (150g)

4 large egg whites (120g)

1/2 teaspoon olive oil (2.5g)

1 teaspoon mixed dried herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the mixed vegetables with the olive oil and dried herbs. Spread them out on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.

  • 3

    Meanwhile, if using canned chickpeas, rinse and pat dry, then season lightly with herbs and roast in the oven alongside the vegetables for about 15 minutes.

  • 4

    Warm the whole wheat flatbread in a dry skillet over medium heat until just crisped on the edges.

  • 5

    Lightly scramble the egg whites in a non-stick pan until just set.

  • 6

    Assemble the flatbread by layering the roasted vegetables and chickpeas, then top with the scrambled egg whites and crumbled feta cheese.

  • 7

    Finish with an extra sprinkle of dried herbs if desired, slice, and serve warm.