Name: Fluffy Baked Frittata with Spinach and Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large Eggs; 1/3 cup Low-Fat Cottage Cheese; 1 cup Fresh Spinach; 1/4 cup Rehydrated Sun-Dried Tomatoes; 1/4 medium Red Onion, thinly sliced; 1 tsp Olive Oil; Pinch of Salt; Pinch of Black Pepper

Fluffy Baked Frittata with Spinach and Sun-Dried Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Frittata with Spinach and Sun-Dried Tomatoes

Enjoy a light yet protein-rich baked frittata featuring fluffy eggs enriched with a dollop of low-fat cottage cheese, sautéed spinach, and tangy sun-dried tomatoes. This dish is seasoned with a hint of red onion and fresh pepper for an uplifting flavor boost, perfect for a nutritious breakfast, lunch, or dinner.

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NUTRITION

Protein

16g

Fat

11.9g

Carbs

14.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/3 cup Low-Fat Cottage Cheese

1 cup Fresh Spinach

1/4 cup Rehydrated Sun-Dried Tomatoes

1/4 medium Red Onion, thinly sliced

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Lightly grease a small oven-safe baking dish or cast iron skillet with olive oil.
3
In a bowl, whisk together the eggs and cottage cheese until well combined and slightly frothy.
4
Fold in the fresh spinach, rehydrated sun-dried tomatoes, and thinly sliced red onion.
5
Season the mixture with a pinch of salt and black pepper.
6
Pour the mixture into the prepared baking dish, ensuring an even spread.
7
Bake in the preheated oven for 18-22 minutes until the frittata is set in the center and lightly golden on top.
8
Remove from the oven and allow to cool slightly before slicing and serving.