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 this light yet protein-packed frittata bursting with fresh herbs, colorful vegetables, and a blend of egg whites and whole eggs. The tender texture paired with the aromatic flavors of basil and parsley makes it a versatile dish perfect for any meal of the day.

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NUTRITION

408kcal
Protein
50.7g
Fat
15.8g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

8 egg whites

2 whole eggs

50g low-fat cottage cheese

1 cup baby spinach

1 cup cherry tomatoes

1 medium red bell pepper

1 small red onion

2 tbsp fresh mixed herbs (basil & parsley)

1 tsp olive oil

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease an oven-safe skillet or baking dish with olive oil.

  • 2

    In a bowl, whisk together the egg whites and whole eggs until well combined. Stir in the cottage cheese for a creamy texture.

  • 3

    Chop the red bell pepper and red onion into small pieces, halve the cherry tomatoes, and roughly chop the baby spinach and fresh herbs.

  • 4

    Fold the chopped vegetables and herbs into the egg mixture. Season with salt and pepper.

  • 5

    Pour the mixture into the prepared skillet or baking dish, smoothing out the top.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the frittata is set and the edges are slightly golden.

  • 7

    Remove from the oven, let it cool for a few minutes, 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 this light yet protein-packed frittata bursting with fresh herbs, colorful vegetables, and a blend of egg whites and whole eggs. The tender texture paired with the aromatic flavors of basil and parsley makes it a versatile dish perfect for any meal of the day.

NUTRITION

408kcal
Protein
50.7g
Fat
15.8g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

8 egg whites

2 whole eggs

50g low-fat cottage cheese

1 cup baby spinach

1 cup cherry tomatoes

1 medium red bell pepper

1 small red onion

2 tbsp fresh mixed herbs (basil & parsley)

1 tsp olive oil

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease an oven-safe skillet or baking dish with olive oil.

  • 2

    In a bowl, whisk together the egg whites and whole eggs until well combined. Stir in the cottage cheese for a creamy texture.

  • 3

    Chop the red bell pepper and red onion into small pieces, halve the cherry tomatoes, and roughly chop the baby spinach and fresh herbs.

  • 4

    Fold the chopped vegetables and herbs into the egg mixture. Season with salt and pepper.

  • 5

    Pour the mixture into the prepared skillet or baking dish, smoothing out the top.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the frittata is set and the edges are slightly golden.

  • 7

    Remove from the oven, let it cool for a few minutes, slice, and serve warm.