Fluffy Egg and Garden Vegetable Frittata

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

Fluffy Egg and Garden Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Garden Vegetable Frittata

A light and airy frittata bursting with garden-fresh vegetables, enriched with a blend of whole eggs, egg whites, and a touch of low-fat cottage cheese. This versatile dish offers a delicate balance of flavors and textures, making it perfect for any meal of the day.

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NUTRITION

380kcal
Protein
34.1g
Fat
21g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

2 Egg Whites (66g total)

1/4 cup Low-Fat Cottage Cheese (62g)

1/2 cup Cherry Tomatoes (75g)

1 cup Spinach (30g)

1/2 cup Red Bell Pepper (75g)

1 tsp Extra Virgin Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly heat a non-stick, oven-safe skillet over medium heat and add the olive oil.

  • 3

    Add the red bell pepper and cherry tomatoes to the skillet, sautéing for 2-3 minutes until they begin to soften.

  • 4

    Stir in the spinach and cook until wilted, about 1 minute.

  • 5

    In a bowl, whisk together the whole eggs, egg whites, and cottage cheese until well combined and slightly frothy.

  • 6

    Pour the egg mixture evenly over the sautéed vegetables in the skillet.

  • 7

    Allow the mixture to cook on the stovetop for 2-3 minutes until the edges begin to set.

  • 8

    Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the frittata is fully set and lightly golden on top.

  • 9

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

Fluffy Egg and Garden Vegetable Frittata

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

Fluffy Egg and Garden Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Garden Vegetable Frittata

A light and airy frittata bursting with garden-fresh vegetables, enriched with a blend of whole eggs, egg whites, and a touch of low-fat cottage cheese. This versatile dish offers a delicate balance of flavors and textures, making it perfect for any meal of the day.

NUTRITION

380kcal
Protein
34.1g
Fat
21g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

2 Egg Whites (66g total)

1/4 cup Low-Fat Cottage Cheese (62g)

1/2 cup Cherry Tomatoes (75g)

1 cup Spinach (30g)

1/2 cup Red Bell Pepper (75g)

1 tsp Extra Virgin Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly heat a non-stick, oven-safe skillet over medium heat and add the olive oil.

  • 3

    Add the red bell pepper and cherry tomatoes to the skillet, sautéing for 2-3 minutes until they begin to soften.

  • 4

    Stir in the spinach and cook until wilted, about 1 minute.

  • 5

    In a bowl, whisk together the whole eggs, egg whites, and cottage cheese until well combined and slightly frothy.

  • 6

    Pour the egg mixture evenly over the sautéed vegetables in the skillet.

  • 7

    Allow the mixture to cook on the stovetop for 2-3 minutes until the edges begin to set.

  • 8

    Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the frittata is fully set and lightly golden on top.

  • 9

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