Fluffy Herb-Roasted Vegetable Frittata

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

Fluffy Herb-Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Herb-Roasted Vegetable Frittata

Savor a light yet filling frittata bursting with roasted vegetables and fresh herbs. This fluffy, nutrient-packed dish combines whole eggs, egg whites, a sprinkle of low-fat cheese, and a medley of zucchini, red bell pepper, onion, and cherry tomatoes for a satisfying meal at any time of the day.

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NUTRITION

404kcal
Protein
33.8g
Fat
23.3g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150g)

2 large Egg Whites (66g)

1 ounce Low-Fat Shredded Cheese (28g)

1/2 cup chopped Zucchini (90g)

1/2 cup diced Red Bell Pepper (75g)

1/4 cup diced Yellow Onion (40g)

1/2 cup halved Cherry Tomatoes (75g)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Herbs (3g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, whisk together the whole eggs and egg whites until well combined.

  • 3

    Stir in the shredded cheese, then gently fold in the chopped zucchini, red bell pepper, diced onion, and halved cherry tomatoes.

  • 4

    Heat olive oil in an oven-safe skillet over medium heat. Sauté the vegetables for 2-3 minutes until they begin to soften.

  • 5

    Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle fresh chopped herbs over the top.

  • 6

    Allow the frittata to cook on the stovetop for 3-4 minutes until the edges begin to set.

  • 7

    Transfer the skillet to the oven and bake for an additional 8-10 minutes, or until the center is set and the frittata is fully cooked.

  • 8

    Remove from the oven, let rest for a minute, slice, and serve warm.

Fluffy Herb-Roasted Vegetable Frittata

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

Fluffy Herb-Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Herb-Roasted Vegetable Frittata

Savor a light yet filling frittata bursting with roasted vegetables and fresh herbs. This fluffy, nutrient-packed dish combines whole eggs, egg whites, a sprinkle of low-fat cheese, and a medley of zucchini, red bell pepper, onion, and cherry tomatoes for a satisfying meal at any time of the day.

NUTRITION

404kcal
Protein
33.8g
Fat
23.3g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150g)

2 large Egg Whites (66g)

1 ounce Low-Fat Shredded Cheese (28g)

1/2 cup chopped Zucchini (90g)

1/2 cup diced Red Bell Pepper (75g)

1/4 cup diced Yellow Onion (40g)

1/2 cup halved Cherry Tomatoes (75g)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Herbs (3g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, whisk together the whole eggs and egg whites until well combined.

  • 3

    Stir in the shredded cheese, then gently fold in the chopped zucchini, red bell pepper, diced onion, and halved cherry tomatoes.

  • 4

    Heat olive oil in an oven-safe skillet over medium heat. Sauté the vegetables for 2-3 minutes until they begin to soften.

  • 5

    Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle fresh chopped herbs over the top.

  • 6

    Allow the frittata to cook on the stovetop for 3-4 minutes until the edges begin to set.

  • 7

    Transfer the skillet to the oven and bake for an additional 8-10 minutes, or until the center is set and the frittata is fully cooked.

  • 8

    Remove from the oven, let rest for a minute, slice, and serve warm.