Hearty Egg and Roasted Vegetable Bake

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

Hearty Egg and Roasted Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Hearty Egg and Roasted Vegetable Bake

A vibrant, satisfying bake featuring whole eggs enriched with low-fat cottage cheese and a colorful medley of roasted vegetables. This comforting dish brings together the creaminess of eggs and cottage cheese with the sweet caramelization of bell peppers, zucchini, and tomatoes. Perfectly balanced in flavor and texture, it offers a nutritious start or a wholesome meal any time of day.

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NUTRITION

450kcal
Protein
40g
Fat
26.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Low-Fat Cottage Cheese

1 cup Mixed Roasting Vegetables (Bell Pepper, Zucchini, Tomato, Onion)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the bell pepper, zucchini, tomato, and onion into bite-sized pieces and toss with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, whisk the eggs together in a bowl until smooth, then stir in the low-fat cottage cheese until well combined.

  • 5

    Once the vegetables are roasted, transfer them into an oven-safe baking dish and spread evenly. Pour the egg and cottage cheese mixture over the roasted vegetables.

  • 6

    Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the egg mixture is fully set in the center.

  • 7

    Remove from the oven, let cool slightly, and serve warm.

Hearty Egg and Roasted Vegetable Bake

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

Hearty Egg and Roasted Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Hearty Egg and Roasted Vegetable Bake

A vibrant, satisfying bake featuring whole eggs enriched with low-fat cottage cheese and a colorful medley of roasted vegetables. This comforting dish brings together the creaminess of eggs and cottage cheese with the sweet caramelization of bell peppers, zucchini, and tomatoes. Perfectly balanced in flavor and texture, it offers a nutritious start or a wholesome meal any time of day.

NUTRITION

450kcal
Protein
40g
Fat
26.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Low-Fat Cottage Cheese

1 cup Mixed Roasting Vegetables (Bell Pepper, Zucchini, Tomato, Onion)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the bell pepper, zucchini, tomato, and onion into bite-sized pieces and toss with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, whisk the eggs together in a bowl until smooth, then stir in the low-fat cottage cheese until well combined.

  • 5

    Once the vegetables are roasted, transfer them into an oven-safe baking dish and spread evenly. Pour the egg and cottage cheese mixture over the roasted vegetables.

  • 6

    Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the egg mixture is fully set in the center.

  • 7

    Remove from the oven, let cool slightly, and serve warm.