Crispy Zucchini and Egg White Frittata with Cottage Cheese

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

Crispy Zucchini and Egg White Frittata with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Crispy Zucchini and Egg White Frittata with Cottage Cheese

Enjoy a light and protein-packed breakfast frittata featuring tender ribbons of zucchini and a delicate blend of egg whites and a touch of low-fat cottage cheese. Enhanced with crispy sautéed red onions and a garnish of creamy avocado, this dish offers a satisfying texture and balanced flavor profile perfect for a refreshing morning start.

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NUTRITION

403kcal
Protein
32.2g
Fat
23.7g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~182g)

1/3 cup Low-Fat Cottage Cheese (~75g)

1 medium Zucchini (196g)

1 tablespoon Olive Oil (13.5g)

1/4 cup Red Onion (40g)

1/4 portion Avocado (50g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini into thin rounds or half-moons. Dice the red onion finely.

  • 3

    Heat the olive oil in an oven-safe non-stick skillet over medium heat. Sauté the red onion until soft and slightly translucent, about 3 minutes.

  • 4

    Add the zucchini slices to the skillet and cook until they start to crisp along the edges, around 4-5 minutes.

  • 5

    In a bowl, whisk together the egg whites and low-fat cottage cheese until smooth. Season with a pinch of salt and pepper.

  • 6

    Pour the egg white mixture evenly over the sautéed vegetables in the skillet. Allow the mixture to settle and cook undisturbed for about 3 minutes over medium heat.

  • 7

    Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the frittata is set and the edges begin to turn golden.

  • 8

    Remove from the oven and let cool for a minute before slicing.

  • 9

    Garnish with diced avocado and optionally a sprinkle of fresh herbs if desired. Serve warm.

Crispy Zucchini and Egg White Frittata with Cottage Cheese

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

Crispy Zucchini and Egg White Frittata with Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Crispy Zucchini and Egg White Frittata with Cottage Cheese

Enjoy a light and protein-packed breakfast frittata featuring tender ribbons of zucchini and a delicate blend of egg whites and a touch of low-fat cottage cheese. Enhanced with crispy sautéed red onions and a garnish of creamy avocado, this dish offers a satisfying texture and balanced flavor profile perfect for a refreshing morning start.

NUTRITION

403kcal
Protein
32.2g
Fat
23.7g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (~182g)

1/3 cup Low-Fat Cottage Cheese (~75g)

1 medium Zucchini (196g)

1 tablespoon Olive Oil (13.5g)

1/4 cup Red Onion (40g)

1/4 portion Avocado (50g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini into thin rounds or half-moons. Dice the red onion finely.

  • 3

    Heat the olive oil in an oven-safe non-stick skillet over medium heat. Sauté the red onion until soft and slightly translucent, about 3 minutes.

  • 4

    Add the zucchini slices to the skillet and cook until they start to crisp along the edges, around 4-5 minutes.

  • 5

    In a bowl, whisk together the egg whites and low-fat cottage cheese until smooth. Season with a pinch of salt and pepper.

  • 6

    Pour the egg white mixture evenly over the sautéed vegetables in the skillet. Allow the mixture to settle and cook undisturbed for about 3 minutes over medium heat.

  • 7

    Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the frittata is set and the edges begin to turn golden.

  • 8

    Remove from the oven and let cool for a minute before slicing.

  • 9

    Garnish with diced avocado and optionally a sprinkle of fresh herbs if desired. Serve warm.