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 delightfully airy frittata brimming with roasted peppers, zucchini, and fresh spinach, elevated by a blend of savory herbs and the creaminess of cottage cheese. Perfectly balanced and versatile, this dish offers a light yet satisfying protein boost, making it a smart choice for any meal of the day.

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NUTRITION

404kcal
Protein
33.7g
Fat
23.9g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx. 200g)

1/3 cup Low-Fat Cottage Cheese (approx. 75g)

1/2 cup chopped Red Bell Pepper (approx. 75g)

1/2 cup chopped Zucchini (approx. 90g)

1/4 cup Fresh Spinach

1/2 teaspoon Olive Oil

1/4 teaspoon Dried Oregano

1/4 teaspoon Dried Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven broiler to prepare the vegetables.

  • 2

    Toss the chopped red bell pepper and zucchini lightly with olive oil, dried oregano, dried basil, salt, and pepper on a baking tray.

  • 3

    Roast the vegetables under the broiler for about 5-7 minutes until they are slightly tender and slightly charred. Remove and let cool.

  • 4

    In a bowl, whisk together the eggs and cottage cheese until well combined. Season with a pinch of salt and pepper.

  • 5

    Gently fold in the roasted vegetables and fresh spinach into the egg mixture.

  • 6

    Pour the combined mixture into a non-stick, oven-safe skillet.

  • 7

    Place the skillet in the oven at 350°F (175°C) and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.

  • 8

    Remove from the oven, let it 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 delightfully airy frittata brimming with roasted peppers, zucchini, and fresh spinach, elevated by a blend of savory herbs and the creaminess of cottage cheese. Perfectly balanced and versatile, this dish offers a light yet satisfying protein boost, making it a smart choice for any meal of the day.

NUTRITION

404kcal
Protein
33.7g
Fat
23.9g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx. 200g)

1/3 cup Low-Fat Cottage Cheese (approx. 75g)

1/2 cup chopped Red Bell Pepper (approx. 75g)

1/2 cup chopped Zucchini (approx. 90g)

1/4 cup Fresh Spinach

1/2 teaspoon Olive Oil

1/4 teaspoon Dried Oregano

1/4 teaspoon Dried Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven broiler to prepare the vegetables.

  • 2

    Toss the chopped red bell pepper and zucchini lightly with olive oil, dried oregano, dried basil, salt, and pepper on a baking tray.

  • 3

    Roast the vegetables under the broiler for about 5-7 minutes until they are slightly tender and slightly charred. Remove and let cool.

  • 4

    In a bowl, whisk together the eggs and cottage cheese until well combined. Season with a pinch of salt and pepper.

  • 5

    Gently fold in the roasted vegetables and fresh spinach into the egg mixture.

  • 6

    Pour the combined mixture into a non-stick, oven-safe skillet.

  • 7

    Place the skillet in the oven at 350°F (175°C) and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.

  • 8

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