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 yet satisfying frittata filled with roasted vegetables and bright herbs. This dish combines the creaminess of cottage cheese with the rich flavor of eggs and the natural sweetness of roasted peppers and zucchini, creating a fluffy, nutrient-dense meal ideal for any time of the day.

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NUTRITION

422kcal
Protein
35.1g
Fat
26.2g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/4 cup Low-Fat Cottage Cheese (60g)

1/2 medium Red Bell Pepper (60g)

1/2 cup diced Zucchini (90g)

1 cup Spinach (30g)

1/4 small Red Onion (25g)

1/2 cup sliced Mushrooms (35g)

1 teaspoon Olive Oil (4.5g)

2 tablespoons Fresh Herbs, chopped

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Chop the red bell pepper, zucchini, spinach, red onion, and mushrooms. In a bowl, toss the vegetables with olive oil, salt, and pepper.

  • 3

    Spread the vegetables out on a baking sheet and roast for about 10 minutes until they start to soften.

  • 4

    While the vegetables are roasting, whisk together the eggs, cottage cheese, and chopped fresh herbs in a mixing bowl. Season with a pinch of salt and pepper.

  • 5

    Once the vegetables are roasted, gently fold them into the egg mixture.

  • 6

    Pour the combined mixture into a lightly greased oven-safe skillet or baking dish.

  • 7

    Bake in the preheated oven for 12-15 minutes until the frittata is set and slightly puffed.

  • 8

    Remove from the oven, let cool for a couple of minutes, 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

Enjoy a light yet satisfying frittata filled with roasted vegetables and bright herbs. This dish combines the creaminess of cottage cheese with the rich flavor of eggs and the natural sweetness of roasted peppers and zucchini, creating a fluffy, nutrient-dense meal ideal for any time of the day.

NUTRITION

422kcal
Protein
35.1g
Fat
26.2g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/4 cup Low-Fat Cottage Cheese (60g)

1/2 medium Red Bell Pepper (60g)

1/2 cup diced Zucchini (90g)

1 cup Spinach (30g)

1/4 small Red Onion (25g)

1/2 cup sliced Mushrooms (35g)

1 teaspoon Olive Oil (4.5g)

2 tablespoons Fresh Herbs, chopped

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Chop the red bell pepper, zucchini, spinach, red onion, and mushrooms. In a bowl, toss the vegetables with olive oil, salt, and pepper.

  • 3

    Spread the vegetables out on a baking sheet and roast for about 10 minutes until they start to soften.

  • 4

    While the vegetables are roasting, whisk together the eggs, cottage cheese, and chopped fresh herbs in a mixing bowl. Season with a pinch of salt and pepper.

  • 5

    Once the vegetables are roasted, gently fold them into the egg mixture.

  • 6

    Pour the combined mixture into a lightly greased oven-safe skillet or baking dish.

  • 7

    Bake in the preheated oven for 12-15 minutes until the frittata is set and slightly puffed.

  • 8

    Remove from the oven, let cool for a couple of minutes, slice, and serve warm.