Silky Baked Egg and Roasted Vegetable Frittata

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

Silky Baked Egg and Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Silky Baked Egg and Roasted Vegetable Frittata

Enjoy a silky, baked frittata packed with vibrant roasted vegetables, creamy crumbled feta, and a rich blend of eggs perfectly balanced to delight your palate. This versatile dish is baked to a tender finish, with the sweet notes of cherry tomatoes and red bell pepper mingling beautifully with the savory depth of red onion and spinach. Ideal for any mealtime, it's light yet satisfying, and promises a burst of color and flavor in every bite.

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NUTRITION

551kcal
Protein
39g
Fat
38.0g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (approx 250g)

1/4 cup crumbled Feta Cheese (approx 38g)

1/2 cup halved Cherry Tomatoes (approx 75g)

1 cup Baby Spinach (approx 30g)

1/2 medium Red Bell Pepper, diced (approx 60g)

1/4 small Red Onion, thinly sliced (approx 25g)

1 tsp Extra Virgin Olive Oil (approx 5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, whisk the eggs until smooth. Season lightly with salt and pepper if desired.

  • 3

    Heat a small, oven-safe skillet over medium heat and add the olive oil.

  • 4

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

  • 5

    Add the baby spinach and cherry tomatoes to the skillet, stirring gently until the spinach wilts slightly.

  • 6

    Pour in the whisked eggs evenly over the vegetables. Let the mixture sit for a minute to settle.

  • 7

    Sprinkle the crumbled feta cheese evenly over the top of the egg and vegetable mixture.

  • 8

    Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and the edges turn lightly golden.

  • 9

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

Silky Baked Egg and Roasted Vegetable Frittata

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

Silky Baked Egg and Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Silky Baked Egg and Roasted Vegetable Frittata

Enjoy a silky, baked frittata packed with vibrant roasted vegetables, creamy crumbled feta, and a rich blend of eggs perfectly balanced to delight your palate. This versatile dish is baked to a tender finish, with the sweet notes of cherry tomatoes and red bell pepper mingling beautifully with the savory depth of red onion and spinach. Ideal for any mealtime, it's light yet satisfying, and promises a burst of color and flavor in every bite.

NUTRITION

551kcal
Protein
39g
Fat
38.0g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (approx 250g)

1/4 cup crumbled Feta Cheese (approx 38g)

1/2 cup halved Cherry Tomatoes (approx 75g)

1 cup Baby Spinach (approx 30g)

1/2 medium Red Bell Pepper, diced (approx 60g)

1/4 small Red Onion, thinly sliced (approx 25g)

1 tsp Extra Virgin Olive Oil (approx 5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, whisk the eggs until smooth. Season lightly with salt and pepper if desired.

  • 3

    Heat a small, oven-safe skillet over medium heat and add the olive oil.

  • 4

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

  • 5

    Add the baby spinach and cherry tomatoes to the skillet, stirring gently until the spinach wilts slightly.

  • 6

    Pour in the whisked eggs evenly over the vegetables. Let the mixture sit for a minute to settle.

  • 7

    Sprinkle the crumbled feta cheese evenly over the top of the egg and vegetable mixture.

  • 8

    Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and the edges turn lightly golden.

  • 9

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