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

Enjoy a light yet satisfying frittata that pairs the earthy goodness of roasted vegetables with the creamy tang of goat cheese. This dish features a blend of whole eggs and egg whites with fresh spinach and aromatic herbs, all melded together with a vibrant mix of roasted bell peppers, zucchini, cherry tomatoes, and red onions. Its balanced flavors and textures make it an excellent option for any time of day.

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NUTRITION

489kcal
Protein
38.7g
Fat
31.1g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

1 ounce goat cheese

1 cup mixed roasted vegetables

1/2 cup baby spinach (packed)

1 teaspoon olive oil

2 tablespoons fresh mixed herbs (basil, thyme, rosemary)

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PREPARATION

  • 1

    Preheat the oven to 375°F and lightly grease an oven-safe skillet with the olive oil.

  • 2

    In a mixing bowl, whisk together the eggs and egg whites until well combined.

  • 3

    Stir in the baby spinach and chopped fresh herbs, then gently fold in the roasted vegetables.

  • 4

    Pour the egg and vegetable mixture into the prepared skillet, spreading it evenly.

  • 5

    Crumble the goat cheese evenly over the top of the mixture.

  • 6

    Cook on the stovetop over medium heat for 3-4 minutes until the edges begin to set.

  • 7

    Transfer the skillet to the oven and bake for an additional 8-10 minutes until the frittata is fully set and lightly golden on top.

  • 8

    Remove from the oven, let cool for a few minutes, 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

Enjoy a light yet satisfying frittata that pairs the earthy goodness of roasted vegetables with the creamy tang of goat cheese. This dish features a blend of whole eggs and egg whites with fresh spinach and aromatic herbs, all melded together with a vibrant mix of roasted bell peppers, zucchini, cherry tomatoes, and red onions. Its balanced flavors and textures make it an excellent option for any time of day.

NUTRITION

489kcal
Protein
38.7g
Fat
31.1g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

1 ounce goat cheese

1 cup mixed roasted vegetables

1/2 cup baby spinach (packed)

1 teaspoon olive oil

2 tablespoons fresh mixed herbs (basil, thyme, rosemary)

PREPARATION

  • 1

    Preheat the oven to 375°F and lightly grease an oven-safe skillet with the olive oil.

  • 2

    In a mixing bowl, whisk together the eggs and egg whites until well combined.

  • 3

    Stir in the baby spinach and chopped fresh herbs, then gently fold in the roasted vegetables.

  • 4

    Pour the egg and vegetable mixture into the prepared skillet, spreading it evenly.

  • 5

    Crumble the goat cheese evenly over the top of the mixture.

  • 6

    Cook on the stovetop over medium heat for 3-4 minutes until the edges begin to set.

  • 7

    Transfer the skillet to the oven and bake for an additional 8-10 minutes until the frittata is fully set and lightly golden on top.

  • 8

    Remove from the oven, let cool for a few minutes, slice, and serve warm.