Fluffy Protein-Packed Egg and Vegetable Frittata

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

Fluffy Protein-Packed Egg and Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Protein-Packed Egg and Vegetable Frittata

Enjoy a light yet filling frittata loaded with nutritious vegetables and a protein boost from eggs and low-fat cottage cheese. Perfect for any meal of the day, this dish combines tender vegetables with a fluffy egg mixture to deliver balanced macros without compromising on flavor.

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NUTRITION

385kcal
Protein
34.9g
Fat
21.4g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Low-Fat Cottage Cheese (110g)

1 cup Spinach (30g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Mushrooms (35g)

1/4 cup Onion (40g)

1 tsp Olive Oil (5g)

Salt, Pepper, and Garlic Powder to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

    Dice the onion, chop the spinach, slice the mushrooms, and dice the red bell pepper.

  • 3

    Sauté the onions in the olive oil until they start to soften, then add mushrooms and bell pepper, cooking until tender.

  • 4

    Add spinach last, stirring just until wilted.

  • 5

    In a bowl, whisk the eggs and low-fat cottage cheese together until well combined. Season with salt, pepper, and garlic powder.

  • 6

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

  • 7

    Reduce heat to low and let the frittata cook slowly, allowing the eggs to set fully without browning the bottom too much.

  • 8

    Once the edges are set and the center is nearly firm, gently lift and check for doneness.

  • 9

    Slide the frittata onto a serving plate and cut into wedges for serving.

Fluffy Protein-Packed Egg and Vegetable Frittata

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

Fluffy Protein-Packed Egg and Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Protein-Packed Egg and Vegetable Frittata

Enjoy a light yet filling frittata loaded with nutritious vegetables and a protein boost from eggs and low-fat cottage cheese. Perfect for any meal of the day, this dish combines tender vegetables with a fluffy egg mixture to deliver balanced macros without compromising on flavor.

NUTRITION

385kcal
Protein
34.9g
Fat
21.4g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Low-Fat Cottage Cheese (110g)

1 cup Spinach (30g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Mushrooms (35g)

1/4 cup Onion (40g)

1 tsp Olive Oil (5g)

Salt, Pepper, and Garlic Powder to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

    Dice the onion, chop the spinach, slice the mushrooms, and dice the red bell pepper.

  • 3

    Sauté the onions in the olive oil until they start to soften, then add mushrooms and bell pepper, cooking until tender.

  • 4

    Add spinach last, stirring just until wilted.

  • 5

    In a bowl, whisk the eggs and low-fat cottage cheese together until well combined. Season with salt, pepper, and garlic powder.

  • 6

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

  • 7

    Reduce heat to low and let the frittata cook slowly, allowing the eggs to set fully without browning the bottom too much.

  • 8

    Once the edges are set and the center is nearly firm, gently lift and check for doneness.

  • 9

    Slide the frittata onto a serving plate and cut into wedges for serving.