Herb-Roasted Vegetable and Goat Cheese Frittata

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

Herb-Roasted Vegetable and Goat Cheese Frittata

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable and Goat Cheese Frittata

Savor a vibrant, herb-infused frittata packed with roasted vegetables and creamy goat cheese. This dish offers a delightful balance of tender eggs, caramelized veggies, and a fragrant basil finish for a hearty yet fresh meal any time of day.

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NUTRITION

531kcal
Protein
38.6g
Fat
36.2g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 large Chicken Eggs (approx. 250g total)

1/4 cup Goat Cheese (crumbled, about 28g)

1/2 medium Red Bell Pepper (chopped, about 75g)

1/2 medium Zucchini (sliced, about 100g)

1/2 cup Cherry Tomatoes (halved, about 75g)

1/4 small Red Onion (chopped, about 25g)

1 tablespoon Fresh Basil (chopped)

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a mixing bowl, whisk the eggs with a pinch of salt and pepper until well combined.

  • 3

    Heat the olive oil in an oven-safe skillet over medium heat. Sauté the red onion until softened, about 2 minutes.

  • 4

    Add the red bell pepper, zucchini, and cherry tomatoes to the skillet. Sauté for another 3-4 minutes until the vegetables begin to soften. Stir in the fresh basil.

  • 5

    Evenly disperse the sautéed vegetables in the skillet, then pour the whisked eggs over the top.

  • 6

    Sprinkle the crumbled goat cheese evenly over the mixture.

  • 7

    Allow the frittata to cook on the stovetop for 2-3 minutes until the edges begin to set.

  • 8

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and the top is lightly golden.

  • 9

    Remove from the oven, slice into wedges, and serve warm.

Herb-Roasted Vegetable and Goat Cheese Frittata

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

Herb-Roasted Vegetable and Goat Cheese Frittata

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable and Goat Cheese Frittata

Savor a vibrant, herb-infused frittata packed with roasted vegetables and creamy goat cheese. This dish offers a delightful balance of tender eggs, caramelized veggies, and a fragrant basil finish for a hearty yet fresh meal any time of day.

NUTRITION

531kcal
Protein
38.6g
Fat
36.2g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 large Chicken Eggs (approx. 250g total)

1/4 cup Goat Cheese (crumbled, about 28g)

1/2 medium Red Bell Pepper (chopped, about 75g)

1/2 medium Zucchini (sliced, about 100g)

1/2 cup Cherry Tomatoes (halved, about 75g)

1/4 small Red Onion (chopped, about 25g)

1 tablespoon Fresh Basil (chopped)

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a mixing bowl, whisk the eggs with a pinch of salt and pepper until well combined.

  • 3

    Heat the olive oil in an oven-safe skillet over medium heat. Sauté the red onion until softened, about 2 minutes.

  • 4

    Add the red bell pepper, zucchini, and cherry tomatoes to the skillet. Sauté for another 3-4 minutes until the vegetables begin to soften. Stir in the fresh basil.

  • 5

    Evenly disperse the sautéed vegetables in the skillet, then pour the whisked eggs over the top.

  • 6

    Sprinkle the crumbled goat cheese evenly over the mixture.

  • 7

    Allow the frittata to cook on the stovetop for 2-3 minutes until the edges begin to set.

  • 8

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and the top is lightly golden.

  • 9

    Remove from the oven, slice into wedges, and serve warm.