Savory Egg and Roasted Vegetable Casserole

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

Savory Egg and Roasted Vegetable Casserole

YOUR SOLIN GENERATED RECIPE

Savory Egg and Roasted Vegetable Casserole

A hearty egg casserole bursting with roasted red bell pepper, zucchini, fresh spinach, and red onion, complemented by a sprinkle of low-fat cheddar cheese. This dish is a delightful balance of protein, flavor, and vibrant veggies, perfect for any meal of the day.

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NUTRITION

450kcal
Protein
39.6g
Fat
23.7g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

2 large egg whites

1 medium red bell pepper

1 medium zucchini

1 cup fresh spinach

1/4 red onion

1/2 cup shredded low-fat cheddar cheese

1 teaspoon extra virgin olive oil

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PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Rinse the spinach and set aside.

  • 3

    In a bowl, whisk together the 3 whole eggs and 2 egg whites until well combined.

  • 4

    Heat the olive oil in a skillet over medium heat. Sauté the red bell pepper, zucchini, and red onion for about 4-5 minutes until slightly softened.

  • 5

    Add the fresh spinach to the skillet and cook for another 1-2 minutes until wilted.

  • 6

    Transfer the sautéed vegetables into a small, ovenproof casserole dish.

  • 7

    Pour the egg mixture over the vegetables, then sprinkle the shredded low-fat cheddar cheese evenly on top.

  • 8

    Place the casserole dish in the preheated oven and bake for 15-20 minutes, or until the eggs are set and the cheese is melted and lightly browned.

  • 9

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

Savory Egg and Roasted Vegetable Casserole

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

Savory Egg and Roasted Vegetable Casserole

YOUR SOLIN GENERATED RECIPE

Savory Egg and Roasted Vegetable Casserole

A hearty egg casserole bursting with roasted red bell pepper, zucchini, fresh spinach, and red onion, complemented by a sprinkle of low-fat cheddar cheese. This dish is a delightful balance of protein, flavor, and vibrant veggies, perfect for any meal of the day.

NUTRITION

450kcal
Protein
39.6g
Fat
23.7g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

2 large egg whites

1 medium red bell pepper

1 medium zucchini

1 cup fresh spinach

1/4 red onion

1/2 cup shredded low-fat cheddar cheese

1 teaspoon extra virgin olive oil

PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Rinse the spinach and set aside.

  • 3

    In a bowl, whisk together the 3 whole eggs and 2 egg whites until well combined.

  • 4

    Heat the olive oil in a skillet over medium heat. Sauté the red bell pepper, zucchini, and red onion for about 4-5 minutes until slightly softened.

  • 5

    Add the fresh spinach to the skillet and cook for another 1-2 minutes until wilted.

  • 6

    Transfer the sautéed vegetables into a small, ovenproof casserole dish.

  • 7

    Pour the egg mixture over the vegetables, then sprinkle the shredded low-fat cheddar cheese evenly on top.

  • 8

    Place the casserole dish in the preheated oven and bake for 15-20 minutes, or until the eggs are set and the cheese is melted and lightly browned.

  • 9

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