Fluffy Herb-Baked Egg White Frittata

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

Fluffy Herb-Baked Egg White Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Herb-Baked Egg White Frittata

Enjoy a light, airy frittata bursting with fresh herbs and garden vegetables. This egg white creation is whipped to perfection with added cottage cheese for creaminess, then baked with a medley of red bell pepper, mushrooms, spinach, tomatoes, and a hint of onion. A drizzle of olive oil infuses the dish with a warm, aromatic flavor – perfect for any time of day.

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NUTRITION

333kcal
Protein
46.4g
Fat
8.6g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites (≈240g)

1/2 cup low-fat cottage cheese (≈113g)

1/2 cup chopped red bell pepper (≈75g)

1/2 cup sliced mushrooms (≈35g)

1 cup fresh spinach (≈30g)

1/2 cup chopped tomatoes (≈90g)

1/4 medium diced onion (≈30g)

1 teaspoon olive oil (≈4.5g)

1/2 teaspoon olive oil (≈2.25g)

2 tablespoons chopped fresh mixed herbs

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with 1 teaspoon of olive oil.

  • 2

    In an oven-safe skillet, heat the remaining 1/2 teaspoon of olive oil over medium heat. Sauté the diced onion until translucent, then add the chopped red bell pepper and sliced mushrooms. Cook for about 3-4 minutes until the vegetables begin to soften.

  • 3

    Add the fresh spinach and chopped tomatoes to the skillet, stirring until the spinach wilts slightly.

  • 4

    In a separate bowl, whisk together the egg whites and low-fat cottage cheese until smooth. Fold in the chopped fresh herbs.

  • 5

    Pour the egg white mixture evenly over the sautéed vegetables in the skillet.

  • 6

    Allow the mixture to cook on the stovetop for 2 minutes, then transfer the skillet to the preheated oven.

  • 7

    Bake for 12-15 minutes, or until the frittata is set and the edges start to pull away from the skillet.

  • 8

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

Fluffy Herb-Baked Egg White Frittata

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

Fluffy Herb-Baked Egg White Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Herb-Baked Egg White Frittata

Enjoy a light, airy frittata bursting with fresh herbs and garden vegetables. This egg white creation is whipped to perfection with added cottage cheese for creaminess, then baked with a medley of red bell pepper, mushrooms, spinach, tomatoes, and a hint of onion. A drizzle of olive oil infuses the dish with a warm, aromatic flavor – perfect for any time of day.

NUTRITION

333kcal
Protein
46.4g
Fat
8.6g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

8 large egg whites (≈240g)

1/2 cup low-fat cottage cheese (≈113g)

1/2 cup chopped red bell pepper (≈75g)

1/2 cup sliced mushrooms (≈35g)

1 cup fresh spinach (≈30g)

1/2 cup chopped tomatoes (≈90g)

1/4 medium diced onion (≈30g)

1 teaspoon olive oil (≈4.5g)

1/2 teaspoon olive oil (≈2.25g)

2 tablespoons chopped fresh mixed herbs

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with 1 teaspoon of olive oil.

  • 2

    In an oven-safe skillet, heat the remaining 1/2 teaspoon of olive oil over medium heat. Sauté the diced onion until translucent, then add the chopped red bell pepper and sliced mushrooms. Cook for about 3-4 minutes until the vegetables begin to soften.

  • 3

    Add the fresh spinach and chopped tomatoes to the skillet, stirring until the spinach wilts slightly.

  • 4

    In a separate bowl, whisk together the egg whites and low-fat cottage cheese until smooth. Fold in the chopped fresh herbs.

  • 5

    Pour the egg white mixture evenly over the sautéed vegetables in the skillet.

  • 6

    Allow the mixture to cook on the stovetop for 2 minutes, then transfer the skillet to the preheated oven.

  • 7

    Bake for 12-15 minutes, or until the frittata is set and the edges start to pull away from the skillet.

  • 8

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