Fluffy Herb-Scrambled Eggs with Roasted Vegetables

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

Fluffy Herb-Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Herb-Scrambled Eggs with Roasted Vegetables

Enjoy a light yet satisfying dish featuring airy scrambled eggs blended with a touch of low-fat cottage cheese for extra creaminess, complemented by a colorful medley of roasted red bell pepper, zucchini, and spinach, and finished with a sprinkle of fresh herbs. This balanced meal brings together vibrant flavors and textures perfect for starting your day or a wholesome meal at any time.

Try 7 days free, then $12.99 / mo.

NUTRITION

225kcal
Protein
18.8g
Fat
10.7g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

100g Low-Fat Cottage Cheese

1/2 cup Diced Red Bell Pepper

1/2 cup Chopped Zucchini

1/4 cup Raw Spinach

1 tsp Olive Oil

2 tbsp Fresh Mixed Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss the diced red bell pepper, chopped zucchini, and spinach with olive oil, salt, and pepper.

  • 2

    Roast the vegetables in the oven for about 10-12 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables roast, crack the eggs into a bowl, add the low-fat cottage cheese, fresh herbs, and a pinch of salt and pepper. Whisk until well combined and slightly frothy.

  • 4

    Pour the egg mixture into a non-stick skillet over medium-low heat. Slowly cook, stirring gently to form soft curds, until the eggs are just set and fluffy.

  • 5

    Remove the roasted vegetables from the oven and gently fold them into the scrambled eggs.

  • 6

    Serve immediately and enjoy this nutrient-packed, flavorful meal.

Fluffy Herb-Scrambled Eggs with Roasted Vegetables

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

Fluffy Herb-Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Herb-Scrambled Eggs with Roasted Vegetables

Enjoy a light yet satisfying dish featuring airy scrambled eggs blended with a touch of low-fat cottage cheese for extra creaminess, complemented by a colorful medley of roasted red bell pepper, zucchini, and spinach, and finished with a sprinkle of fresh herbs. This balanced meal brings together vibrant flavors and textures perfect for starting your day or a wholesome meal at any time.

NUTRITION

225kcal
Protein
18.8g
Fat
10.7g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

100g Low-Fat Cottage Cheese

1/2 cup Diced Red Bell Pepper

1/2 cup Chopped Zucchini

1/4 cup Raw Spinach

1 tsp Olive Oil

2 tbsp Fresh Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss the diced red bell pepper, chopped zucchini, and spinach with olive oil, salt, and pepper.

  • 2

    Roast the vegetables in the oven for about 10-12 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables roast, crack the eggs into a bowl, add the low-fat cottage cheese, fresh herbs, and a pinch of salt and pepper. Whisk until well combined and slightly frothy.

  • 4

    Pour the egg mixture into a non-stick skillet over medium-low heat. Slowly cook, stirring gently to form soft curds, until the eggs are just set and fluffy.

  • 5

    Remove the roasted vegetables from the oven and gently fold them into the scrambled eggs.

  • 6

    Serve immediately and enjoy this nutrient-packed, flavorful meal.