Creamy Herb-Baked Egg and Vegetable Casserole

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

Creamy Herb-Baked Egg and Vegetable Casserole

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Baked Egg and Vegetable Casserole

Enjoy a light, fluffy, and savory egg-based casserole bursting with fresh garden vegetables and fragrant herbs. This casserole is baked to a delicate set with just a touch of creamy low-fat cheese, offering a comforting and balanced meal at any time of day.

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NUTRITION

475kcal
Protein
39g
Fat
29g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/3 cup Low-Fat Milk (80g)

1/4 cup Low-Fat Shredded Cheddar Cheese (28g)

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Diced Red Bell Pepper (75g)

1/2 cup Sliced Mushrooms (35g)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Mixed Herbs (4g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small casserole dish with olive oil.

  • 2

    In a skillet over medium heat, add olive oil and sauté the diced red bell pepper, sliced mushrooms, and cherry tomatoes for 3-4 minutes until they soften slightly.

  • 3

    Add the fresh spinach to the skillet and stir until wilted, then remove the vegetables from heat.

  • 4

    In a mixing bowl, whisk the eggs and low-fat milk together. Stir in the shredded low-fat cheddar cheese and fresh mixed herbs.

  • 5

    Gently fold in the sautéed vegetables ensuring even distribution.

  • 6

    Pour the mixture into the prepared casserole dish and smooth the top.

  • 7

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

  • 8

    Allow to cool slightly before serving. Enjoy warm!

Creamy Herb-Baked Egg and Vegetable Casserole

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

Creamy Herb-Baked Egg and Vegetable Casserole

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Baked Egg and Vegetable Casserole

Enjoy a light, fluffy, and savory egg-based casserole bursting with fresh garden vegetables and fragrant herbs. This casserole is baked to a delicate set with just a touch of creamy low-fat cheese, offering a comforting and balanced meal at any time of day.

NUTRITION

475kcal
Protein
39g
Fat
29g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1/3 cup Low-Fat Milk (80g)

1/4 cup Low-Fat Shredded Cheddar Cheese (28g)

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Diced Red Bell Pepper (75g)

1/2 cup Sliced Mushrooms (35g)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Mixed Herbs (4g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small casserole dish with olive oil.

  • 2

    In a skillet over medium heat, add olive oil and sauté the diced red bell pepper, sliced mushrooms, and cherry tomatoes for 3-4 minutes until they soften slightly.

  • 3

    Add the fresh spinach to the skillet and stir until wilted, then remove the vegetables from heat.

  • 4

    In a mixing bowl, whisk the eggs and low-fat milk together. Stir in the shredded low-fat cheddar cheese and fresh mixed herbs.

  • 5

    Gently fold in the sautéed vegetables ensuring even distribution.

  • 6

    Pour the mixture into the prepared casserole dish and smooth the top.

  • 7

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

  • 8

    Allow to cool slightly before serving. Enjoy warm!