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

Enjoy a light and airy frittata bursting with garden-fresh vegetables and delicate herbs. This dish combines the rich flavor of eggs with crunchy bell peppers, tender spinach, and zucchini, finished with a dollop of low-fat cottage cheese for an extra protein boost.

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NUTRITION

452kcal
Protein
40.2g
Fat
26.1g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Low-Fat Cottage Cheese

1/2 cup diced Red Bell Pepper

1/2 cup chopped Spinach

1/2 cup diced Zucchini

1/4 cup diced Yellow Onion

1 teaspoon Olive Oil

2 tablespoons Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, whisk together the eggs and cottage cheese until smooth.

  • 3

    Heat olive oil in an oven-safe skillet over medium heat.

  • 4

    Add the diced onion and red bell pepper, sautéing for about 3-4 minutes until they begin to soften.

  • 5

    Stir in the diced zucchini and chopped spinach. Cook for an additional 2 minutes.

  • 6

    Mix in the fresh herbs and pour the egg and cottage cheese mixture over the vegetables, ensuring even distribution.

  • 7

    Allow the mixture to cook on the stovetop for 3 minutes until the edges begin to set.

  • 8

    Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is puffed up and fully set.

  • 9

    Remove from the oven and let it rest for a few minutes before slicing and serving.

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

Enjoy a light and airy frittata bursting with garden-fresh vegetables and delicate herbs. This dish combines the rich flavor of eggs with crunchy bell peppers, tender spinach, and zucchini, finished with a dollop of low-fat cottage cheese for an extra protein boost.

NUTRITION

452kcal
Protein
40.2g
Fat
26.1g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Low-Fat Cottage Cheese

1/2 cup diced Red Bell Pepper

1/2 cup chopped Spinach

1/2 cup diced Zucchini

1/4 cup diced Yellow Onion

1 teaspoon Olive Oil

2 tablespoons Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, whisk together the eggs and cottage cheese until smooth.

  • 3

    Heat olive oil in an oven-safe skillet over medium heat.

  • 4

    Add the diced onion and red bell pepper, sautéing for about 3-4 minutes until they begin to soften.

  • 5

    Stir in the diced zucchini and chopped spinach. Cook for an additional 2 minutes.

  • 6

    Mix in the fresh herbs and pour the egg and cottage cheese mixture over the vegetables, ensuring even distribution.

  • 7

    Allow the mixture to cook on the stovetop for 3 minutes until the edges begin to set.

  • 8

    Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is puffed up and fully set.

  • 9

    Remove from the oven and let it rest for a few minutes before slicing and serving.