Protein-Packed Fluffy Egg and Veggie Bake

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

Protein-Packed Fluffy Egg and Veggie Bake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Fluffy Egg and Veggie Bake

This delightful egg and veggie bake is a versatile meal perfect for any time of day. Fluffy eggs are combined with fresh bell peppers, spinach, and onions, with a creamy boost from low-fat cottage cheese. The result is a savory, protein-packed dish that's both light and satisfying.

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NUTRITION

403kcal
Protein
45.1g
Fat
16.1g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g total)

3 egg whites (approx 99g)

1/2 cup low-fat cottage cheese (110g)

1/2 cup diced red bell pepper (75g)

1 cup spinach (30g)

1/4 cup chopped onion (40g)

Olive oil spray

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly spray a small baking dish with olive oil.

  • 3

    In a skillet, lightly sauté the chopped onion and diced red bell pepper until softened, about 3-4 minutes. Add the spinach at the end and stir until just wilted.

  • 4

    In a bowl, whisk together the whole eggs and egg whites. Stir in the low-fat cottage cheese and season with salt and pepper.

  • 5

    Gently fold the sautéed veggies into the egg mixture.

  • 6

    Pour the mixture into the prepared baking dish and smooth out the top.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the eggs are set and the top is lightly golden.

  • 8

    Let cool slightly before slicing and serving.

Protein-Packed Fluffy Egg and Veggie Bake

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

Protein-Packed Fluffy Egg and Veggie Bake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Fluffy Egg and Veggie Bake

This delightful egg and veggie bake is a versatile meal perfect for any time of day. Fluffy eggs are combined with fresh bell peppers, spinach, and onions, with a creamy boost from low-fat cottage cheese. The result is a savory, protein-packed dish that's both light and satisfying.

NUTRITION

403kcal
Protein
45.1g
Fat
16.1g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g total)

3 egg whites (approx 99g)

1/2 cup low-fat cottage cheese (110g)

1/2 cup diced red bell pepper (75g)

1 cup spinach (30g)

1/4 cup chopped onion (40g)

Olive oil spray

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly spray a small baking dish with olive oil.

  • 3

    In a skillet, lightly sauté the chopped onion and diced red bell pepper until softened, about 3-4 minutes. Add the spinach at the end and stir until just wilted.

  • 4

    In a bowl, whisk together the whole eggs and egg whites. Stir in the low-fat cottage cheese and season with salt and pepper.

  • 5

    Gently fold the sautéed veggies into the egg mixture.

  • 6

    Pour the mixture into the prepared baking dish and smooth out the top.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the eggs are set and the top is lightly golden.

  • 8

    Let cool slightly before slicing and serving.