Fluffy Baked Eggs with Roasted Vegetables

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

Fluffy Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Eggs with Roasted Vegetables

Enjoy a savory, light dish featuring airy baked eggs blended with creamy cottage cheese, nestled amongst a colorful medley of roasted bell pepper, zucchini, cherry tomatoes, and spinach. Perfectly balanced in protein and flavor, this dish is both satisfying and nutritious.

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NUTRITION

385kcal
Protein
35.1g
Fat
21.6g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup Low-Fat Cottage Cheese

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1/2 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Dice the red bell pepper, zucchini, and halve the cherry tomatoes. Lightly rinse the spinach and set aside.

  • 3

    In a bowl, whisk together the 3 large eggs and 1/2 cup cottage cheese until blended and slightly frothy. Season with a pinch of salt and pepper.

  • 4

    Sprinkle the diced vegetables and spinach evenly in a lightly greased baking dish. Drizzle with 1 tsp extra virgin olive oil and toss to coat.

  • 5

    Pour the egg mixture over the vegetables, ensuring even distribution.

  • 6

    Place the baking dish in the oven and bake for 18-22 minutes, or until the eggs are set and have puffed up nicely.

  • 7

    Remove from the oven, let cool slightly, serve warm, and enjoy your fluffy baked eggs with roasted vegetables.

Fluffy Baked Eggs with Roasted Vegetables

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

Fluffy Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Eggs with Roasted Vegetables

Enjoy a savory, light dish featuring airy baked eggs blended with creamy cottage cheese, nestled amongst a colorful medley of roasted bell pepper, zucchini, cherry tomatoes, and spinach. Perfectly balanced in protein and flavor, this dish is both satisfying and nutritious.

NUTRITION

385kcal
Protein
35.1g
Fat
21.6g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup Low-Fat Cottage Cheese

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1/2 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Dice the red bell pepper, zucchini, and halve the cherry tomatoes. Lightly rinse the spinach and set aside.

  • 3

    In a bowl, whisk together the 3 large eggs and 1/2 cup cottage cheese until blended and slightly frothy. Season with a pinch of salt and pepper.

  • 4

    Sprinkle the diced vegetables and spinach evenly in a lightly greased baking dish. Drizzle with 1 tsp extra virgin olive oil and toss to coat.

  • 5

    Pour the egg mixture over the vegetables, ensuring even distribution.

  • 6

    Place the baking dish in the oven and bake for 18-22 minutes, or until the eggs are set and have puffed up nicely.

  • 7

    Remove from the oven, let cool slightly, serve warm, and enjoy your fluffy baked eggs with roasted vegetables.