Name: Fluffy Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 1/2 cup Low-Fat Cottage Cheese; 1/2 medium Red Bell Pepper; 1/2 cup Cherry Tomatoes; 1 cup Fresh Spinach; 1/4 small Onion; 1 teaspoon Olive Oil; Salt and Pepper to taste

Fluffy Baked Eggs with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Eggs with Roasted Vegetables

Enjoy a light yet satisfying dish featuring fluffy baked eggs mingled with a colorful medley of roasted vegetables. This dish strikes a perfect balance between protein and nutrients, with a creamy touch from cottage cheese and the natural sweetness of roasted red bell pepper and cherry tomatoes.

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NUTRITION

Protein

34.7g

Fat

22g

Carbs

18.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Low-Fat Cottage Cheese

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1/4 small Onion

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
2
Chop the red bell pepper, cherry tomatoes, spinach, and onion into bite-sized pieces.
3
In a bowl, whisk together 3 eggs and 1/2 cup low-fat cottage cheese until well combined. Season with a pinch of salt and pepper.
4
Mix the chopped vegetables with olive oil, and season lightly with salt and pepper.
5
Spread the vegetables evenly in the greased baking dish. Pour the egg and cottage cheese mixture over the vegetables.
6
Place the dish in the preheated oven and bake for about 20-25 minutes, or until the eggs are set and slightly puffed.
7
Remove from the oven, let cool for a couple of minutes, then slice and serve immediately.