Fluffy Roasted Vegetable and Herb Frittata

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

Fluffy Roasted Vegetable and Herb Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Roasted Vegetable and Herb Frittata

Enjoy a light yet satisfying frittata filled with roasted vegetables and a burst of fresh herbs. This dish combines fluffy eggs, tangy feta, and a medley of colorful vegetables, perfect for any meal of the day.

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NUTRITION

406kcal
Protein
31.4g
Fat
28g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs

1/4 cup Low-Fat Feta Cheese

1/2 medium Red Bell Pepper, sliced

1/2 medium Zucchini, sliced

1/2 small Red Onion, thinly sliced

1 cup Baby Spinach

1 tsp Extra-Virgin Olive Oil

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the sliced red bell pepper, zucchini, and red onion with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 15 minutes until tender and slightly charred. Once done, set aside.

  • 3

    In a bowl, whisk the eggs until smooth. Stir in the roasted vegetables, fresh spinach, mixed herbs, and crumbled feta cheese. Season with additional salt and pepper if desired.

  • 4

    Heat a non-stick oven-safe skillet over medium heat. Pour the egg and vegetable mixture into the skillet. Let it cook undisturbed for 2-3 minutes until the edges start to set.

  • 5

    Transfer the skillet to the oven and bake for another 8-10 minutes until the frittata is completely set and lightly golden on top.

  • 6

    Remove the skillet from the oven and allow the frittata to cool for a few minutes before slicing and serving.

Fluffy Roasted Vegetable and Herb Frittata

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

Fluffy Roasted Vegetable and Herb Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Roasted Vegetable and Herb Frittata

Enjoy a light yet satisfying frittata filled with roasted vegetables and a burst of fresh herbs. This dish combines fluffy eggs, tangy feta, and a medley of colorful vegetables, perfect for any meal of the day.

NUTRITION

406kcal
Protein
31.4g
Fat
28g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs

1/4 cup Low-Fat Feta Cheese

1/2 medium Red Bell Pepper, sliced

1/2 medium Zucchini, sliced

1/2 small Red Onion, thinly sliced

1 cup Baby Spinach

1 tsp Extra-Virgin Olive Oil

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the sliced red bell pepper, zucchini, and red onion with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 15 minutes until tender and slightly charred. Once done, set aside.

  • 3

    In a bowl, whisk the eggs until smooth. Stir in the roasted vegetables, fresh spinach, mixed herbs, and crumbled feta cheese. Season with additional salt and pepper if desired.

  • 4

    Heat a non-stick oven-safe skillet over medium heat. Pour the egg and vegetable mixture into the skillet. Let it cook undisturbed for 2-3 minutes until the edges start to set.

  • 5

    Transfer the skillet to the oven and bake for another 8-10 minutes until the frittata is completely set and lightly golden on top.

  • 6

    Remove the skillet from the oven and allow the frittata to cool for a few minutes before slicing and serving.