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; 0.5 cup egg whites; 0.5 cup non-fat Greek yogurt; 1 oz feta cheese; 1 cup baby spinach; 0.5 cup red bell pepper; 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

Sautéed bell peppers and spinach baked into a fluffy, protein-packed egg base with tangy feta cheese for a savory and satisfying breakfast.

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NUTRITION

Protein

50.2g

Fat

27.9g

Carbs

15.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

1 oz feta cheese

1 cup baby spinach

0.5 cup red bell pepper

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 oven-safe skillet, heat the olive oil over medium heat and sauté the diced red bell pepper until softened.
3
Add the baby spinach to the skillet and cook until just wilted, then remove the skillet from heat.
4
In a large bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until smooth and 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 over the top of the egg mixture.
7
Place the skillet in the oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
8
Let the frittata cool for a few minutes before slicing and serving.