YOUR SOLIN GENERATED RECIPE
Fluffy Herb-Roasted Vegetable Frittata
Enjoy a light, fluffy frittata bursting with the flavors of herb-roasted vegetables combined with a protein-packed mix of eggs and cottage cheese. This versatile dish is perfect for any meal of the day, offering a delightful balance of savory roasted veggies, aromatic herbs, and a creamy, satisfying texture that pairs wonderfully with a crisp salad or toasted bread.
INGREDIENTS
3 large eggs
2 egg whites
1/4 cup low-fat cottage cheese
1/2 cup diced zucchini
1/2 cup diced red bell pepper
1/4 cup chopped red onion
1/2 cup halved cherry tomatoes
1 tbsp olive oil
2 tbsp mixed fresh herbs
Salt and pepper to taste
PREPARATION
Preheat the oven to 400°F. Toss the diced zucchini, red bell pepper, red onion, and cherry tomatoes with olive oil, salt, pepper, and half of the mixed fresh herbs.
Spread the vegetables on a baking tray and roast in the oven for 15-20 minutes until tender and slightly caramelized.
While the vegetables roast, whisk together the eggs, egg whites, and cottage cheese in a bowl until well combined. Stir in the remaining fresh herbs, and season with salt and pepper.
Lightly grease an oven-safe skillet with a little olive oil over medium heat. Pour the egg mixture into the skillet, ensuring an even layer.
Gently fold in the roasted vegetables into the egg mixture. Let the frittata cook on the stovetop for 2-3 minutes until the edges begin to set.
Transfer the skillet to the oven and bake for an additional 8-10 minutes, or until the frittata is fully set and lightly golden on top.
Remove from the oven, let rest for a couple of minutes, then slice and serve warm.