Name: Baked Egg and Vegetable Muffin Frittatas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 3 oz lean ground turkey; 1 cup fresh spinach; 0.25 cup red bell pepper; 1 tbsp feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp olive oil

Baked Egg and Vegetable Muffin Frittatas

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 Muffin Frittatas

Whisked eggs and lean turkey baked into portable muffins with vibrant bell peppers and savory feta for a protein-packed, effortless meal.

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NUTRITION

Protein

53.6g

Fat

32.3g

Carbs

7.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

3 oz lean ground turkey

1 cup fresh spinach

0.25 cup red bell pepper

1 tbsp feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp olive oil

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PREPARATION

1
Preheat your oven to 350°F and lightly grease a muffin tin with the olive oil.
2
In a small skillet over medium heat, cook the ground turkey and diced bell peppers until the turkey is browned and the peppers are slightly softened.
3
Roughly chop the fresh spinach and add it to the skillet for 30 seconds just until wilted, then remove from heat.
4
In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, black pepper, and garlic powder until well combined.
5
Distribute the turkey and vegetable mixture evenly among the muffin cups.
6
Pour the egg mixture over the vegetables in each cup, filling them about three-quarters of the way full.
7
Sprinkle the crumbled feta cheese over the top of each muffin.
8
Bake for 20-25 minutes, or until the eggs are set and the tops are lightly golden.
9
Allow the frittatas to cool for 5 minutes before removing them from the tin to serve or store for meal prep.