Baked Egg and Fresh Veggie Frittata

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

Baked Egg and Fresh Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Baked Egg and Fresh Veggie Frittata

A light yet satisfying baked frittata packed with farm-fresh vegetables and a protein boost from eggs, egg whites, and a touch of low-fat cottage cheese. Enjoy the harmonious blend of tender bell peppers, spinach, and cherry tomatoes baked to perfection in a savory egg custard for a versatile meal any time of day.

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NUTRITION

362kcal
Protein
33.5g
Fat
20.6g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

2 large Egg Whites

1/4 cup Low-Fat Cottage Cheese

1/2 cup chopped Bell Pepper

1/2 cup Spinach

1/4 cup Cherry Tomatoes (halved)

1/4 cup chopped Red Onion

1 tsp Olive Oil

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 375°F. Lightly grease a small, oven-safe baking dish with olive oil.

  • 2

    In a mixing bowl, whisk together the whole eggs, egg whites, and cottage cheese until well combined. Season with a pinch of salt and pepper.

  • 3

    Fold in the chopped bell pepper, spinach, cherry tomatoes, and red onion into the egg mixture.

  • 4

    Pour the mixture into the prepared baking dish, spreading it out evenly.

  • 5

    Bake in the oven for 18-22 minutes or until the frittata is set and lightly golden on top.

  • 6

    Remove from oven and let cool slightly before slicing. Serve warm enjoying a balanced, protein-packed meal.

Baked Egg and Fresh Veggie Frittata

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

Baked Egg and Fresh Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Baked Egg and Fresh Veggie Frittata

A light yet satisfying baked frittata packed with farm-fresh vegetables and a protein boost from eggs, egg whites, and a touch of low-fat cottage cheese. Enjoy the harmonious blend of tender bell peppers, spinach, and cherry tomatoes baked to perfection in a savory egg custard for a versatile meal any time of day.

NUTRITION

362kcal
Protein
33.5g
Fat
20.6g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

2 large Egg Whites

1/4 cup Low-Fat Cottage Cheese

1/2 cup chopped Bell Pepper

1/2 cup Spinach

1/4 cup Cherry Tomatoes (halved)

1/4 cup chopped Red Onion

1 tsp Olive Oil

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 375°F. Lightly grease a small, oven-safe baking dish with olive oil.

  • 2

    In a mixing bowl, whisk together the whole eggs, egg whites, and cottage cheese until well combined. Season with a pinch of salt and pepper.

  • 3

    Fold in the chopped bell pepper, spinach, cherry tomatoes, and red onion into the egg mixture.

  • 4

    Pour the mixture into the prepared baking dish, spreading it out evenly.

  • 5

    Bake in the oven for 18-22 minutes or until the frittata is set and lightly golden on top.

  • 6

    Remove from oven and let cool slightly before slicing. Serve warm enjoying a balanced, protein-packed meal.