Name: Baked Egg and Vegetable Frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup liquid egg whites; 0.25 cup nonfat Greek yogurt; 0.5 cup red bell pepper; 1 cup baby spinach; 0.5 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Baked Egg and Vegetable Frittata

Oven-baked frittata featuring protein-rich eggs and vibrant bell peppers, whisked with creamy Greek yogurt for a velvety texture that melts in your mouth.

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NUTRITION

Protein

49.4g

Fat

24.4g

Carbs

13.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

0.25 cup nonfat Greek yogurt

0.5 cup red bell pepper

1 cup baby spinach

0.5 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a medium bowl, whisk together the whole eggs, liquid egg whites, nonfat Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well-combined.
3
Heat the extra virgin olive oil in an 8-inch oven-safe non-stick skillet over medium heat.
4
Add the diced red bell pepper to the skillet and sauté for 3-4 minutes until softened.
5
Add the baby spinach to the skillet and stir constantly until the leaves are just wilted.
6
Pour the egg mixture over the sautéed vegetables in the skillet, ensuring they are evenly distributed.
7
Sprinkle the crumbled feta cheese evenly over the top of the egg mixture.
8
Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the center is set and the edges are slightly golden.
9
Remove from the oven and let it cool for 2 minutes before slicing into wedges and serving.