Hearty Egg and Fresh Herb Frittata with Roasted Vegetables

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

Hearty Egg and Fresh Herb Frittata with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Egg and Fresh Herb Frittata with Roasted Vegetables

Savor the comforting warmth of this frittata, where garden-fresh roasted vegetables mingle with a blend of eggs and low-fat cottage cheese, accented by vibrant fresh herbs. This dish delivers a satisfying mix of textures and flavors—silky eggs, tender-roasted peppers and tomatoes, and a fragrant herb finish, making it perfect for any meal of the day.

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NUTRITION

496kcal
Protein
40.6g
Fat
27.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

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

1 cup Cherry Tomatoes, halved (150g)

1 medium Red Bell Pepper (119g)

1/2 medium Zucchini, halved (100g)

1 teaspoon Olive Oil (5g)

2 tablespoons Fresh Mixed Herbs, chopped

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PREPARATION

  • 1

    Preheat the oven to 400°F. On a baking sheet, toss the cherry tomatoes, red bell pepper slices, and zucchini halves with olive oil. Roast the vegetables for 15-20 minutes until they soften and develop a light char.

  • 2

    While the vegetables roast, whisk the eggs and low-fat cottage cheese together in a bowl until well combined. Stir in the chopped fresh herbs, and season lightly with salt and pepper to taste.

  • 3

    Once the vegetables are roasted, reduce the oven temperature to 350°F. Gently fold the roasted vegetables into the egg mixture.

  • 4

    Pour the combined mixture into a lightly greased, oven-safe skillet or baking dish. Bake for 20-25 minutes or until the frittata is set in the center and lightly golden on top.

  • 5

    Remove from the oven, allow the frittata to cool for a few minutes, then slice and serve warm. Enjoy as a nutritious meal any time of day.

Hearty Egg and Fresh Herb Frittata with Roasted Vegetables

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

Hearty Egg and Fresh Herb Frittata with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Egg and Fresh Herb Frittata with Roasted Vegetables

Savor the comforting warmth of this frittata, where garden-fresh roasted vegetables mingle with a blend of eggs and low-fat cottage cheese, accented by vibrant fresh herbs. This dish delivers a satisfying mix of textures and flavors—silky eggs, tender-roasted peppers and tomatoes, and a fragrant herb finish, making it perfect for any meal of the day.

NUTRITION

496kcal
Protein
40.6g
Fat
27.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

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

1 cup Cherry Tomatoes, halved (150g)

1 medium Red Bell Pepper (119g)

1/2 medium Zucchini, halved (100g)

1 teaspoon Olive Oil (5g)

2 tablespoons Fresh Mixed Herbs, chopped

PREPARATION

  • 1

    Preheat the oven to 400°F. On a baking sheet, toss the cherry tomatoes, red bell pepper slices, and zucchini halves with olive oil. Roast the vegetables for 15-20 minutes until they soften and develop a light char.

  • 2

    While the vegetables roast, whisk the eggs and low-fat cottage cheese together in a bowl until well combined. Stir in the chopped fresh herbs, and season lightly with salt and pepper to taste.

  • 3

    Once the vegetables are roasted, reduce the oven temperature to 350°F. Gently fold the roasted vegetables into the egg mixture.

  • 4

    Pour the combined mixture into a lightly greased, oven-safe skillet or baking dish. Bake for 20-25 minutes or until the frittata is set in the center and lightly golden on top.

  • 5

    Remove from the oven, allow the frittata to cool for a few minutes, then slice and serve warm. Enjoy as a nutritious meal any time of day.