Fluffy Egg and Veggie Frittata

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

Fluffy Egg and Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Veggie Frittata

Enjoy a light, protein-packed frittata bursting with color and fresh flavors. Fluffy eggs combine with a medley of crisp bell pepper, leafy spinach, sweet cherry tomatoes, and a hint of tangy cottage cheese and tofu for an elegant yet wholesome meal that surprises with every bite.

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NUTRITION

275kcal
Protein
21.2g
Fat
14.3g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g)

1/3 cup Low-Fat Cottage Cheese (80g)

50g Firm Tofu

1/2 cup Diced Bell Pepper (75g)

1/2 cup Fresh Spinach (15g)

1/4 cup Diced Red Onion (40g)

1/2 cup Cherry Tomatoes (75g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and drizzle in the olive oil.

  • 2

    Add the diced red onion and bell pepper, sautéing until they begin to soften, about 3-4 minutes.

  • 3

    Stir in the cherry tomatoes and spinach, cooking for an additional 1-2 minutes until the spinach wilts slightly.

  • 4

    In a bowl, whisk together the eggs, cottage cheese, and crumbled firm tofu until the mixture is smooth.

  • 5

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

  • 6

    Reduce the heat to low, cover the skillet, and allow the frittata to cook gently until the eggs are set, about 8-10 minutes.

  • 7

    Remove from heat, slice into portions, and serve warm.

Fluffy Egg and Veggie Frittata

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

Fluffy Egg and Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Veggie Frittata

Enjoy a light, protein-packed frittata bursting with color and fresh flavors. Fluffy eggs combine with a medley of crisp bell pepper, leafy spinach, sweet cherry tomatoes, and a hint of tangy cottage cheese and tofu for an elegant yet wholesome meal that surprises with every bite.

NUTRITION

275kcal
Protein
21.2g
Fat
14.3g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g)

1/3 cup Low-Fat Cottage Cheese (80g)

50g Firm Tofu

1/2 cup Diced Bell Pepper (75g)

1/2 cup Fresh Spinach (15g)

1/4 cup Diced Red Onion (40g)

1/2 cup Cherry Tomatoes (75g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and drizzle in the olive oil.

  • 2

    Add the diced red onion and bell pepper, sautéing until they begin to soften, about 3-4 minutes.

  • 3

    Stir in the cherry tomatoes and spinach, cooking for an additional 1-2 minutes until the spinach wilts slightly.

  • 4

    In a bowl, whisk together the eggs, cottage cheese, and crumbled firm tofu until the mixture is smooth.

  • 5

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

  • 6

    Reduce the heat to low, cover the skillet, and allow the frittata to cook gently until the eggs are set, about 8-10 minutes.

  • 7

    Remove from heat, slice into portions, and serve warm.