Savory Baked Egg and Vegetable Custard

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

Savory Baked Egg and Vegetable Custard

YOUR SOLIN GENERATED RECIPE

Savory Baked Egg and Vegetable Custard

Enjoy a comforting, protein-packed baked custard featuring a blend of eggs, egg whites, low-fat cottage cheese, and colorful vegetables. This delicately seasoned dish offers a smooth, savory texture with subtle hints of fresh basil and cracked black pepper, perfect for a nutrient-balanced meal at any time of day.

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NUTRITION

369kcal
Protein
38.9g
Fat
21.2g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1/3 cup low-fat cottage cheese

1/4 cup unsweetened almond milk

1/2 cup fresh spinach

1/4 cup chopped red bell pepper

1/4 cup halved cherry tomatoes

1 tsp extra virgin olive oil

1/8 cup shredded low-fat mozzarella cheese

1 tbsp chopped fresh basil

Pinch of black pepper

Pinch of salt

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small baking dish or individual ramekins with olive oil.

  • 2

    In a large bowl, whisk together the whole eggs, egg whites, low-fat cottage cheese, and unsweetened almond milk until well combined and smooth.

  • 3

    Fold in the fresh spinach, chopped red bell pepper, and halved cherry tomatoes along with the chopped basil, salt, and black pepper.

  • 4

    Pour the mixture into the prepared baking dish or ramekins. Sprinkle the shredded low-fat mozzarella cheese evenly on top.

  • 5

    Place in the oven and bake for 20-25 minutes or until the custard is set and the top is lightly golden.

  • 6

    Remove from the oven, let cool slightly, and serve warm.

Savory Baked Egg and Vegetable Custard

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

Savory Baked Egg and Vegetable Custard

YOUR SOLIN GENERATED RECIPE

Savory Baked Egg and Vegetable Custard

Enjoy a comforting, protein-packed baked custard featuring a blend of eggs, egg whites, low-fat cottage cheese, and colorful vegetables. This delicately seasoned dish offers a smooth, savory texture with subtle hints of fresh basil and cracked black pepper, perfect for a nutrient-balanced meal at any time of day.

NUTRITION

369kcal
Protein
38.9g
Fat
21.2g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1/3 cup low-fat cottage cheese

1/4 cup unsweetened almond milk

1/2 cup fresh spinach

1/4 cup chopped red bell pepper

1/4 cup halved cherry tomatoes

1 tsp extra virgin olive oil

1/8 cup shredded low-fat mozzarella cheese

1 tbsp chopped fresh basil

Pinch of black pepper

Pinch of salt

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small baking dish or individual ramekins with olive oil.

  • 2

    In a large bowl, whisk together the whole eggs, egg whites, low-fat cottage cheese, and unsweetened almond milk until well combined and smooth.

  • 3

    Fold in the fresh spinach, chopped red bell pepper, and halved cherry tomatoes along with the chopped basil, salt, and black pepper.

  • 4

    Pour the mixture into the prepared baking dish or ramekins. Sprinkle the shredded low-fat mozzarella cheese evenly on top.

  • 5

    Place in the oven and bake for 20-25 minutes or until the custard is set and the top is lightly golden.

  • 6

    Remove from the oven, let cool slightly, and serve warm.