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 light yet satisfying frittata bursting with roasted vegetables and creamy goat cheese. This dish features a blend of garden-fresh zucchini, red bell pepper, cherry tomatoes, red onion, and spinach, all gently roasted with fragrant herbs and a drizzle of olive oil, then combined with eggs and goat cheese for a delightful texture and flavor. Perfectly balanced and ideal for any meal of the day!

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NUTRITION

272kcal
Protein
14.1g
Fat
17.9g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz goat cheese

1/2 medium zucchini

1/2 medium red bell pepper

1 cup cherry tomatoes (approx. 5 halved)

1/4 small red onion

1 cup spinach

1 teaspoon olive oil

1 teaspoon mixed fresh herbs

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PREPARATION

  • 1

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

  • 2

    Chop the zucchini, red bell pepper, cherry tomatoes, and red onion into bite-sized pieces. Toss them with olive oil and mixed fresh herbs.

  • 3

    Spread the vegetables evenly on the baking sheet and roast in the oven for about 12-15 minutes until they begin to soften and gain slight caramelization.

  • 4

    In a bowl, whisk together the eggs until well beaten. Stir in the roasted vegetables and spinach.

  • 5

    Pour the egg and vegetable mixture into an oven-safe skillet preheated on medium heat. Cook gently for 2-3 minutes until the edges start to set.

  • 6

    Crumble goat cheese evenly over the top of the frittata.

  • 7

    Transfer the skillet to the oven and bake for an additional 8-10 minutes, or until the frittata is fully set in the middle.

  • 8

    Remove from the oven, let it cool for a minute, slice, 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 light yet satisfying frittata bursting with roasted vegetables and creamy goat cheese. This dish features a blend of garden-fresh zucchini, red bell pepper, cherry tomatoes, red onion, and spinach, all gently roasted with fragrant herbs and a drizzle of olive oil, then combined with eggs and goat cheese for a delightful texture and flavor. Perfectly balanced and ideal for any meal of the day!

NUTRITION

272kcal
Protein
14.1g
Fat
17.9g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz goat cheese

1/2 medium zucchini

1/2 medium red bell pepper

1 cup cherry tomatoes (approx. 5 halved)

1/4 small red onion

1 cup spinach

1 teaspoon olive oil

1 teaspoon mixed fresh herbs

PREPARATION

  • 1

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

  • 2

    Chop the zucchini, red bell pepper, cherry tomatoes, and red onion into bite-sized pieces. Toss them with olive oil and mixed fresh herbs.

  • 3

    Spread the vegetables evenly on the baking sheet and roast in the oven for about 12-15 minutes until they begin to soften and gain slight caramelization.

  • 4

    In a bowl, whisk together the eggs until well beaten. Stir in the roasted vegetables and spinach.

  • 5

    Pour the egg and vegetable mixture into an oven-safe skillet preheated on medium heat. Cook gently for 2-3 minutes until the edges start to set.

  • 6

    Crumble goat cheese evenly over the top of the frittata.

  • 7

    Transfer the skillet to the oven and bake for an additional 8-10 minutes, or until the frittata is fully set in the middle.

  • 8

    Remove from the oven, let it cool for a minute, slice, and serve warm.