Egg White Spinach Frittata with Cottage Cheese

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

Egg White Spinach Frittata with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Frittata with Cottage Cheese

Start your day with a vibrant egg white frittata that blends fluffy, protein-packed egg whites with fresh spinach, a hint of sweetness from cherry tomatoes, and the creamy tang of low‐fat cottage cheese. Combined with a side of nutty quinoa and aromatic vegetables sautéed in olive oil, this breakfast frittata balances light textures with satisfying flavor and a burst of color.

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NUTRITION

390kcal
Protein
37.5g
Fat
16.6g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~182g)

0.5 cup Low-Fat Cottage Cheese (~113g)

1 cup Spinach (30g)

0.25 cup diced Onion (40g)

0.25 cup diced Red Bell Pepper (38g)

0.25 cup halved Cherry Tomatoes (40g)

1 tablespoon Olive Oil (14g)

0.33 cup Cooked Quinoa (55g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small sauté pan, heat the olive oil over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 3-4 minutes.

  • 3

    Add the spinach and cook until wilted, then stir in the cherry tomatoes and sauté for an additional 1-2 minutes. Remove the vegetables from heat.

  • 4

    In a mixing bowl, combine the egg whites and low-fat cottage cheese, stirring gently until smooth.

  • 5

    Pour the vegetable mixture into the bowl with the egg whites and cottage cheese, mixing until evenly distributed.

  • 6

    Stir in the cooked quinoa for added texture and nutrients.

  • 7

    Transfer the mixture into a lightly oiled, oven-safe skillet or baking dish.

  • 8

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

  • 9

    Remove from the oven, slice, and serve warm.

Egg White Spinach Frittata with Cottage Cheese

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

Egg White Spinach Frittata with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Frittata with Cottage Cheese

Start your day with a vibrant egg white frittata that blends fluffy, protein-packed egg whites with fresh spinach, a hint of sweetness from cherry tomatoes, and the creamy tang of low‐fat cottage cheese. Combined with a side of nutty quinoa and aromatic vegetables sautéed in olive oil, this breakfast frittata balances light textures with satisfying flavor and a burst of color.

NUTRITION

390kcal
Protein
37.5g
Fat
16.6g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~182g)

0.5 cup Low-Fat Cottage Cheese (~113g)

1 cup Spinach (30g)

0.25 cup diced Onion (40g)

0.25 cup diced Red Bell Pepper (38g)

0.25 cup halved Cherry Tomatoes (40g)

1 tablespoon Olive Oil (14g)

0.33 cup Cooked Quinoa (55g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small sauté pan, heat the olive oil over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 3-4 minutes.

  • 3

    Add the spinach and cook until wilted, then stir in the cherry tomatoes and sauté for an additional 1-2 minutes. Remove the vegetables from heat.

  • 4

    In a mixing bowl, combine the egg whites and low-fat cottage cheese, stirring gently until smooth.

  • 5

    Pour the vegetable mixture into the bowl with the egg whites and cottage cheese, mixing until evenly distributed.

  • 6

    Stir in the cooked quinoa for added texture and nutrients.

  • 7

    Transfer the mixture into a lightly oiled, oven-safe skillet or baking dish.

  • 8

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

  • 9

    Remove from the oven, slice, and serve warm.