Healthy Baked Egg and Veggie Casserole

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

Healthy Baked Egg and Veggie Casserole

YOUR SOLIN GENERATED RECIPE

Healthy Baked Egg and Veggie Casserole

Enjoy a savory, protein-packed baked casserole featuring a perfect blend of eggs, fresh vegetables, and a hint of melty low‐fat cheese. This comforting dish brings together the vibrant flavors of bell pepper, spinach, zucchini, and onion, all lightly sautéed in olive oil to enhance their natural sweetness. Baked to perfection, this casserole offers a satisfying texture and a balanced meal that seamlessly fits within your calorie and protein goals.

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NUTRITION

428kcal
Protein
35g
Fat
21g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

2 large egg whites

1/4 cup shredded low-fat cheddar cheese

1/2 cup diced red bell pepper

1 cup fresh spinach

1/2 cup diced zucchini

1/4 cup diced yellow onion

1 teaspoon olive oil

Salt and pepper to taste

Garlic powder to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish.

  • 2

    In a skillet, heat the olive oil over medium heat. Sauté the diced onion, red bell pepper, zucchini, and spinach until softened and fragrant, about 3-4 minutes. Add a pinch of salt, pepper, and garlic powder during cooking.

  • 3

    In a bowl, whisk together the whole eggs and egg whites until smooth. Stir in the shredded low-fat cheddar cheese.

  • 4

    Combine the sautéed vegetables with the egg mixture, ensuring even distribution.

  • 5

    Pour the mixture into the prepared baking dish and spread evenly.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the casserole is set and lightly golden on top.

  • 7

    Remove from the oven and let it cool for a few minutes before serving. Adjust seasoning with additional salt and pepper if needed.

Healthy Baked Egg and Veggie Casserole

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

Healthy Baked Egg and Veggie Casserole

YOUR SOLIN GENERATED RECIPE

Healthy Baked Egg and Veggie Casserole

Enjoy a savory, protein-packed baked casserole featuring a perfect blend of eggs, fresh vegetables, and a hint of melty low‐fat cheese. This comforting dish brings together the vibrant flavors of bell pepper, spinach, zucchini, and onion, all lightly sautéed in olive oil to enhance their natural sweetness. Baked to perfection, this casserole offers a satisfying texture and a balanced meal that seamlessly fits within your calorie and protein goals.

NUTRITION

428kcal
Protein
35g
Fat
21g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

2 large egg whites

1/4 cup shredded low-fat cheddar cheese

1/2 cup diced red bell pepper

1 cup fresh spinach

1/2 cup diced zucchini

1/4 cup diced yellow onion

1 teaspoon olive oil

Salt and pepper to taste

Garlic powder to taste

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish.

  • 2

    In a skillet, heat the olive oil over medium heat. Sauté the diced onion, red bell pepper, zucchini, and spinach until softened and fragrant, about 3-4 minutes. Add a pinch of salt, pepper, and garlic powder during cooking.

  • 3

    In a bowl, whisk together the whole eggs and egg whites until smooth. Stir in the shredded low-fat cheddar cheese.

  • 4

    Combine the sautéed vegetables with the egg mixture, ensuring even distribution.

  • 5

    Pour the mixture into the prepared baking dish and spread evenly.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the casserole is set and lightly golden on top.

  • 7

    Remove from the oven and let it cool for a few minutes before serving. Adjust seasoning with additional salt and pepper if needed.