Fluffy Egg White Veggie Frittata

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

Fluffy Egg White Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White Veggie Frittata

Enjoy a light yet satisfying frittata bursting with fresh veggies and a subtle tang from cottage cheese. The egg whites create a delicate, fluffy base paired with vibrant bell peppers, spinach, mushrooms, and tomato, finished with a sprinkle of low-fat cheese. Perfect for a nourishing meal any time of the day.

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NUTRITION

330kcal
Protein
45.2g
Fat
8g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 medium Mixed Bell Pepper (75g)

1 cup Spinach (30g)

1/2 cup Sliced Mushrooms (36g)

1/2 cup Diced Tomato (83g)

1/4 cup Shredded Low-Fat Cheese (28g)

1 teaspoon Olive Oil (4.5g)

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PREPARATION

  • 1

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

  • 2

    Dice the bell pepper, slice the mushrooms, and roughly chop the spinach and tomato.

  • 3

    In a mixing bowl, combine egg whites and low-fat cottage cheese, whisking together until well blended.

  • 4

    Gently fold in the prepared vegetables.

  • 5

    Pour the mixture into the heated skillet, spreading it evenly.

  • 6

    Cook over medium-low heat for about 5-7 minutes until the edges start to set.

  • 7

    Sprinkle the shredded low-fat cheese over the top and cover the skillet with a lid.

  • 8

    Allow the frittata to cook for an additional 3-5 minutes until the cheese melts and the center is set.

  • 9

    Season with salt and pepper to taste before serving.

Fluffy Egg White Veggie Frittata

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

Fluffy Egg White Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White Veggie Frittata

Enjoy a light yet satisfying frittata bursting with fresh veggies and a subtle tang from cottage cheese. The egg whites create a delicate, fluffy base paired with vibrant bell peppers, spinach, mushrooms, and tomato, finished with a sprinkle of low-fat cheese. Perfect for a nourishing meal any time of the day.

NUTRITION

330kcal
Protein
45.2g
Fat
8g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 medium Mixed Bell Pepper (75g)

1 cup Spinach (30g)

1/2 cup Sliced Mushrooms (36g)

1/2 cup Diced Tomato (83g)

1/4 cup Shredded Low-Fat Cheese (28g)

1 teaspoon Olive Oil (4.5g)

PREPARATION

  • 1

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

  • 2

    Dice the bell pepper, slice the mushrooms, and roughly chop the spinach and tomato.

  • 3

    In a mixing bowl, combine egg whites and low-fat cottage cheese, whisking together until well blended.

  • 4

    Gently fold in the prepared vegetables.

  • 5

    Pour the mixture into the heated skillet, spreading it evenly.

  • 6

    Cook over medium-low heat for about 5-7 minutes until the edges start to set.

  • 7

    Sprinkle the shredded low-fat cheese over the top and cover the skillet with a lid.

  • 8

    Allow the frittata to cook for an additional 3-5 minutes until the cheese melts and the center is set.

  • 9

    Season with salt and pepper to taste before serving.