Name: Baked Zucchini and Feta Frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup liquid egg whites; 1 cup zucchini; 1 oz feta cheese; 1 tsp olive oil; 0.25 cup green onions; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Baked Zucchini and Feta Frittata

Oven-baked eggs whisked with tender zucchini and tangy feta cheese, creating a fluffy and savory frittata that is perfectly golden.

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NUTRITION

Protein

49.0g

Fat

35.4g

Carbs

10.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

1 cup zucchini

1 oz feta cheese

1 tsp olive oil

0.25 cup green onions

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a medium oven-safe non-stick skillet, heat the olive oil over medium heat.
3
Add the zucchini and green onions to the skillet, sautéing for 4-5 minutes until the zucchini is tender and lightly browned.
4
In a large bowl, whisk together the eggs, liquid egg whites, sea salt, and black pepper until well combined.
5
Pour the egg mixture into the skillet over the sautéed vegetables, ensuring they are evenly distributed.
6
Sprinkle the crumbled feta cheese and fresh parsley over the top of the eggs.
7
Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are fully set in the center and the edges are slightly golden.
8
Remove from the oven, let cool for a few minutes, then slice and serve warm.