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 bursting with the flavors of fresh, herb-roasted vegetables. This dish combines whole eggs, extra egg whites, and a touch of low-fat cottage cheese to create a fluffy interior, while red bell pepper, zucchini, and baby spinach add vibrant color and nutrient-packed crunch.

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NUTRITION

333kcal
Protein
34.3g
Fat
17g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

2 Egg Whites

1/4 cup Low-Fat Cottage Cheese

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Baby Spinach

2 TBSP Fresh Mixed Herbs

1 spray Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Chop the red bell pepper, zucchini, and fresh herbs. Lightly sauté the red bell pepper and zucchini in a non-stick pan with a quick spray of olive oil until just tender.

  • 3

    In a bowl, whisk together the 3 whole eggs, 2 egg whites, and low-fat cottage cheese. Season with salt, pepper, and the chopped fresh herbs.

  • 4

    Gently fold in the sautéed vegetables and baby spinach into the egg mixture.

  • 5

    Pour the mixture back into the non-stick pan or a lightly greased oven-safe skillet.

  • 6

    Bake in the preheated oven for 15-18 minutes, or until the frittata is set and lightly golden on top.

  • 7

    Remove from oven, let it cool slightly, 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 bursting with the flavors of fresh, herb-roasted vegetables. This dish combines whole eggs, extra egg whites, and a touch of low-fat cottage cheese to create a fluffy interior, while red bell pepper, zucchini, and baby spinach add vibrant color and nutrient-packed crunch.

NUTRITION

333kcal
Protein
34.3g
Fat
17g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

2 Egg Whites

1/4 cup Low-Fat Cottage Cheese

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Baby Spinach

2 TBSP Fresh Mixed Herbs

1 spray Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Chop the red bell pepper, zucchini, and fresh herbs. Lightly sauté the red bell pepper and zucchini in a non-stick pan with a quick spray of olive oil until just tender.

  • 3

    In a bowl, whisk together the 3 whole eggs, 2 egg whites, and low-fat cottage cheese. Season with salt, pepper, and the chopped fresh herbs.

  • 4

    Gently fold in the sautéed vegetables and baby spinach into the egg mixture.

  • 5

    Pour the mixture back into the non-stick pan or a lightly greased oven-safe skillet.

  • 6

    Bake in the preheated oven for 15-18 minutes, or until the frittata is set and lightly golden on top.

  • 7

    Remove from oven, let it cool slightly, slice, and serve warm.