Herb-Loaded Baked Egg and Veggie Frittata

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

Herb-Loaded Baked Egg and Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Herb-Loaded Baked Egg and Veggie Frittata

Enjoy a light yet satisfying frittata bursting with fresh herbs, vibrant vegetables, and a creamy blend of cottage and feta cheeses. Perfectly baked to a delicate set with a golden finish, this dish offers a delightful mix of textures and flavors ideal for any mealtime.

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NUTRITION

463kcal
Protein
38.3g
Fat
26.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Low-Fat Cottage Cheese (113g)

1 ounce Feta Cheese (28g)

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup Red Bell Pepper (30g)

1/4 cup Red Onion (40g)

2 tablespoons Mixed Fresh Herbs

1 teaspoon Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly grease a small oven-safe baking dish with olive oil.

  • 3

    In a skillet, heat the teaspoon of olive oil over medium heat. Sauté the red onion, red bell pepper, and cherry tomatoes for about 3 minutes until slightly softened.

  • 4

    Add the fresh spinach and mixed herbs to the skillet, stirring until the spinach begins to wilt, about 1 minute.

  • 5

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

  • 6

    Pour the egg mixture evenly over the sautéed vegetables in the skillet or baking dish.

  • 7

    Bake in the preheated oven for 18-20 minutes, or until the frittata is set and lightly golden on top.

  • 8

    Remove from the oven and immediately sprinkle crumbled feta cheese over the warm frittata. Allow it to rest for a couple of minutes before slicing and serving.

Herb-Loaded Baked Egg and Veggie Frittata

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

Herb-Loaded Baked Egg and Veggie Frittata

YOUR SOLIN GENERATED RECIPE

Herb-Loaded Baked Egg and Veggie Frittata

Enjoy a light yet satisfying frittata bursting with fresh herbs, vibrant vegetables, and a creamy blend of cottage and feta cheeses. Perfectly baked to a delicate set with a golden finish, this dish offers a delightful mix of textures and flavors ideal for any mealtime.

NUTRITION

463kcal
Protein
38.3g
Fat
26.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Low-Fat Cottage Cheese (113g)

1 ounce Feta Cheese (28g)

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup Red Bell Pepper (30g)

1/4 cup Red Onion (40g)

2 tablespoons Mixed Fresh Herbs

1 teaspoon Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly grease a small oven-safe baking dish with olive oil.

  • 3

    In a skillet, heat the teaspoon of olive oil over medium heat. Sauté the red onion, red bell pepper, and cherry tomatoes for about 3 minutes until slightly softened.

  • 4

    Add the fresh spinach and mixed herbs to the skillet, stirring until the spinach begins to wilt, about 1 minute.

  • 5

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

  • 6

    Pour the egg mixture evenly over the sautéed vegetables in the skillet or baking dish.

  • 7

    Bake in the preheated oven for 18-20 minutes, or until the frittata is set and lightly golden on top.

  • 8

    Remove from the oven and immediately sprinkle crumbled feta cheese over the warm frittata. Allow it to rest for a couple of minutes before slicing and serving.