Egg and Roasted Vegetable Salad with Oats

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

Egg and Roasted Vegetable Salad with Oats

YOUR SOLIN GENERATED RECIPE

Egg and Roasted Vegetable Salad with Oats

Simmered savory oats topped with roasted zucchini and peppers, finished with a jammy soft-boiled egg and dollop of creamy cottage cheese.

Try 7 days free, then $12.99 / mo.

NUTRITION

270kcal
Protein
16.0g
Fat
10.8g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Rolled Oats

1 large Egg

3 tbsp Low-fat Cottage Cheese

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/2 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss chopped zucchini and red bell pepper with olive oil and a pinch of sea salt.

  • 3

    Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    Combine oats with 2/3 cup water in a small saucepan and simmer over medium heat until creamy.

  • 5

    Boil the egg for 7 minutes, then peel and slice in half to reveal a jammy yolk.

  • 6

    Spoon the savory oats into a bowl and top with the roasted vegetables, egg, and cottage cheese.

Egg and Roasted Vegetable Salad with Oats

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

Egg and Roasted Vegetable Salad with Oats

YOUR SOLIN GENERATED RECIPE

Egg and Roasted Vegetable Salad with Oats

Simmered savory oats topped with roasted zucchini and peppers, finished with a jammy soft-boiled egg and dollop of creamy cottage cheese.

NUTRITION

270kcal
Protein
16.0g
Fat
10.8g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Rolled Oats

1 large Egg

3 tbsp Low-fat Cottage Cheese

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/2 tsp Olive Oil

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss chopped zucchini and red bell pepper with olive oil and a pinch of sea salt.

  • 3

    Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    Combine oats with 2/3 cup water in a small saucepan and simmer over medium heat until creamy.

  • 5

    Boil the egg for 7 minutes, then peel and slice in half to reveal a jammy yolk.

  • 6

    Spoon the savory oats into a bowl and top with the roasted vegetables, egg, and cottage cheese.