Hearty Egg and Roasted Vegetable Bake

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

Hearty Egg and Roasted Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Hearty Egg and Roasted Vegetable Bake

Enjoy a savory and nutrient-rich egg and roasted vegetable bake that pairs fluffy, protein-packed eggs with a colorful medley of roasted vegetables and a touch of low-fat cottage cheese. This dish is perfect for any meal of the day, combining the freshness of bell peppers, zucchini, cherry tomatoes, and spinach with the warmth and comfort of baked eggs.

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NUTRITION

393kcal
Protein
36.4g
Fat
17g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

3 eggs (approx. 150g total)

1/2 cup low-fat cottage cheese (113g)

1 cup chopped bell pepper (150g)

1 cup sliced zucchini (124g)

1/2 cup halved cherry tomatoes (75g)

1 cup spinach (30g)

1/4 cup chopped onion (40g)

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PREPARATION

  • 1

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

  • 2

    In a bowl, whisk the 3 eggs until well blended, then gently mix in the low-fat cottage cheese.

  • 3

    Prepare the vegetables: chop the bell pepper, slice the zucchini, halve the cherry tomatoes, and chop the onion. Toss all the vegetables (including spinach) with a drizzle of olive oil, salt, and pepper.

  • 4

    Spread the vegetables evenly in a lightly greased baking dish.

  • 5

    Pour the egg and cottage cheese mixture over the vegetables, ensuring an even distribution.

  • 6

    Place the dish in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the edges are slightly golden.

  • 7

    Remove from the oven, let cool slightly, then serve warm.

Hearty Egg and Roasted Vegetable Bake

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

Hearty Egg and Roasted Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Hearty Egg and Roasted Vegetable Bake

Enjoy a savory and nutrient-rich egg and roasted vegetable bake that pairs fluffy, protein-packed eggs with a colorful medley of roasted vegetables and a touch of low-fat cottage cheese. This dish is perfect for any meal of the day, combining the freshness of bell peppers, zucchini, cherry tomatoes, and spinach with the warmth and comfort of baked eggs.

NUTRITION

393kcal
Protein
36.4g
Fat
17g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

3 eggs (approx. 150g total)

1/2 cup low-fat cottage cheese (113g)

1 cup chopped bell pepper (150g)

1 cup sliced zucchini (124g)

1/2 cup halved cherry tomatoes (75g)

1 cup spinach (30g)

1/4 cup chopped onion (40g)

PREPARATION

  • 1

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

  • 2

    In a bowl, whisk the 3 eggs until well blended, then gently mix in the low-fat cottage cheese.

  • 3

    Prepare the vegetables: chop the bell pepper, slice the zucchini, halve the cherry tomatoes, and chop the onion. Toss all the vegetables (including spinach) with a drizzle of olive oil, salt, and pepper.

  • 4

    Spread the vegetables evenly in a lightly greased baking dish.

  • 5

    Pour the egg and cottage cheese mixture over the vegetables, ensuring an even distribution.

  • 6

    Place the dish in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the edges are slightly golden.

  • 7

    Remove from the oven, let cool slightly, then serve warm.