Name: Blueberry Ricotta Breakfast Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Part-skim ricotta cheese; 2 large Eggs; 0.5 cup Liquid egg whites; 1 tbsp Almond flour; 0.5 cup Fresh blueberries; 1 tsp Lemon zest; 1 tsp Vanilla extract; 0.25 tsp Sea salt; 1 tsp Raw honey; 1 tsp Coconut oil

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

YOUR SOLIN GENERATED RECIPE

Blueberry Ricotta Breakfast Bake

Fluffy ricotta and egg base baked with bursting blueberries and zesty lemon for a light, protein-packed breakfast that feels like a decadent treat.

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NUTRITION

Protein

42.7g

Fat

26.1g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Part-skim ricotta cheese

2 large Eggs

0.5 cup Liquid egg whites

1 tbsp Almond flour

0.5 cup Fresh blueberries

1 tsp Lemon zest

1 tsp Vanilla extract

0.25 tsp Sea salt

1 tsp Raw honey

1 tsp Coconut oil

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PREPARATION

1
Preheat oven to 375°F and grease a small baking dish or large ramekin with coconut oil.
2
In a medium bowl, whisk together the ricotta cheese, eggs, egg whites, vanilla extract, and raw honey until smooth.
3
Stir in the almond flour, lemon zest, and sea salt until well combined.
4
Gently fold in the fresh blueberries, being careful not to crush them.
5
Pour the mixture into the prepared baking dish.
6
Bake for 25-30 minutes until the center is set and the top is lightly golden brown.
7
Let cool for 5 minutes before serving to allow the bake to firm up.