Crispy Egg and Veggie Frittata

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

Crispy Egg and Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Crispy Egg and Veggie Frittata

Savor this versatile frittata featuring farm-fresh eggs, crisp turkey bacon, and a medley of vibrant veggies. Lightly crisped to perfection in a nonstick skillet, the blend of red bell pepper, mushrooms, and spinach not only adds color but a fresh burst of flavor in every bite, making it an ideal meal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

136kcal
Protein
11.6g
Fat
7.4g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 slices turkey bacon

1/2 medium red bell pepper

1 cup spinach

1/2 cup sliced mushrooms

Olive oil cooking spray

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and coat lightly with olive oil cooking spray.

  • 2

    Crisp the turkey bacon in the skillet until it is browned and slightly crispy, then remove and chop into bite-sized pieces.

  • 3

    Add sliced red bell pepper and mushrooms to the skillet, sautéing until they are tender, about 3-4 minutes.

  • 4

    Stir in the spinach and cook until just wilted, about 1 minute.

  • 5

    In a bowl, whisk together the eggs with a pinch of salt and pepper.

  • 6

    Pour the eggs evenly over the sautéed vegetables in the skillet.

  • 7

    Sprinkle the chopped turkey bacon evenly over the egg mixture.

  • 8

    Allow the eggs to cook on medium-low heat until the edges begin to set; gently lift the edges if necessary to let any uncooked egg flow underneath.

  • 9

    Cover the skillet with a lid and let the frittata cook until the top is set, about 3-5 minutes.

  • 10

    Once fully cooked, slide the frittata onto a plate, slice, and serve warm.

Crispy Egg and Veggie Frittata

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

Crispy Egg and Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Crispy Egg and Veggie Frittata

Savor this versatile frittata featuring farm-fresh eggs, crisp turkey bacon, and a medley of vibrant veggies. Lightly crisped to perfection in a nonstick skillet, the blend of red bell pepper, mushrooms, and spinach not only adds color but a fresh burst of flavor in every bite, making it an ideal meal for any time of day.

NUTRITION

136kcal
Protein
11.6g
Fat
7.4g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 slices turkey bacon

1/2 medium red bell pepper

1 cup spinach

1/2 cup sliced mushrooms

Olive oil cooking spray

Salt and pepper to taste

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and coat lightly with olive oil cooking spray.

  • 2

    Crisp the turkey bacon in the skillet until it is browned and slightly crispy, then remove and chop into bite-sized pieces.

  • 3

    Add sliced red bell pepper and mushrooms to the skillet, sautéing until they are tender, about 3-4 minutes.

  • 4

    Stir in the spinach and cook until just wilted, about 1 minute.

  • 5

    In a bowl, whisk together the eggs with a pinch of salt and pepper.

  • 6

    Pour the eggs evenly over the sautéed vegetables in the skillet.

  • 7

    Sprinkle the chopped turkey bacon evenly over the egg mixture.

  • 8

    Allow the eggs to cook on medium-low heat until the edges begin to set; gently lift the edges if necessary to let any uncooked egg flow underneath.

  • 9

    Cover the skillet with a lid and let the frittata cook until the top is set, about 3-5 minutes.

  • 10

    Once fully cooked, slide the frittata onto a plate, slice, and serve warm.