Fluffy Egg and Roasted Vegetable Frittata

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

Fluffy Egg and Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Roasted Vegetable Frittata

Enjoy a light yet satisfying frittata loaded with roasted bell peppers, zucchini, and cherry tomatoes, complemented by the richness of whole eggs and a touch of low-fat cottage cheese. This dish features a delicate balance of protein and vegetables, delivering both flavor and nourishment with every bite.

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NUTRITION

376kcal
Protein
34.3g
Fat
21.2g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g total)

2 egg whites (66g total)

1/4 cup low-fat cottage cheese (62g)

1/2 medium bell pepper (~75g)

1/2 medium zucchini (~90g)

1/2 cup cherry tomatoes (~75g)

1 cup fresh spinach (30g)

1 tsp olive oil (5g)

Salt & Pepper to taste

Pinch of dried basil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the bell pepper, zucchini, and halve the cherry tomatoes. Rinse the spinach thoroughly.

  • 3

    In a small oven-safe skillet, drizzle the olive oil and add the chopped bell pepper and zucchini. Roast the vegetables in the preheated oven for about 10 minutes until slightly softened.

  • 4

    While the vegetables are roasting, whisk together the 3 whole eggs, 2 egg whites, and cottage cheese in a bowl until they are well blended. Season the mixture with salt, pepper, and a pinch of dried basil.

  • 5

    Remove the skillet from the oven. Stir in the cherry tomatoes and spinach with the roasted bell pepper and zucchini.

  • 6

    Pour the egg mixture evenly over the vegetables in the skillet. Return the skillet to the oven and bake for an additional 12-15 minutes until the frittata is set and slightly golden on top.

  • 7

    Remove from the oven, let it cool slightly, slice, and serve.

Fluffy Egg and Roasted Vegetable Frittata

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

Fluffy Egg and Roasted Vegetable Frittata

YOUR SOLIN GENERATED RECIPE

Fluffy Egg and Roasted Vegetable Frittata

Enjoy a light yet satisfying frittata loaded with roasted bell peppers, zucchini, and cherry tomatoes, complemented by the richness of whole eggs and a touch of low-fat cottage cheese. This dish features a delicate balance of protein and vegetables, delivering both flavor and nourishment with every bite.

NUTRITION

376kcal
Protein
34.3g
Fat
21.2g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g total)

2 egg whites (66g total)

1/4 cup low-fat cottage cheese (62g)

1/2 medium bell pepper (~75g)

1/2 medium zucchini (~90g)

1/2 cup cherry tomatoes (~75g)

1 cup fresh spinach (30g)

1 tsp olive oil (5g)

Salt & Pepper to taste

Pinch of dried basil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the bell pepper, zucchini, and halve the cherry tomatoes. Rinse the spinach thoroughly.

  • 3

    In a small oven-safe skillet, drizzle the olive oil and add the chopped bell pepper and zucchini. Roast the vegetables in the preheated oven for about 10 minutes until slightly softened.

  • 4

    While the vegetables are roasting, whisk together the 3 whole eggs, 2 egg whites, and cottage cheese in a bowl until they are well blended. Season the mixture with salt, pepper, and a pinch of dried basil.

  • 5

    Remove the skillet from the oven. Stir in the cherry tomatoes and spinach with the roasted bell pepper and zucchini.

  • 6

    Pour the egg mixture evenly over the vegetables in the skillet. Return the skillet to the oven and bake for an additional 12-15 minutes until the frittata is set and slightly golden on top.

  • 7

    Remove from the oven, let it cool slightly, slice, and serve.