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 the delightful flavors of roasted seasonal vegetables and tangy goat cheese enveloped in a light and fluffy frittata. This herb-infused dish makes for a versatile meal, perfect for breakfast, lunch, or dinner, offering a balanced blend of vibrant tastes and satisfying textures.

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NUTRITION

547kcal
Protein
38.5g
Fat
36.2g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 oz Goat Cheese

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/4 cup diced Red Onion

1/2 cup Baby Spinach

1 medium Tomato, diced

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    On a baking sheet, toss the diced bell pepper, zucchini, red onion, and tomato with olive oil, mixed fresh herbs, salt, and pepper. Roast in the oven for about 10-12 minutes until they soften slightly.

  • 3

    In a bowl, crack the eggs and whisk them until combined. Pour the roasted vegetables into the bowl with the eggs.

  • 4

    Pour the mixture into a lightly non-stick, oven-safe skillet or a small baking dish. Crumble the goat cheese evenly on top.

  • 5

    Place the skillet back in the oven and bake for 12-15 minutes or until the eggs are set and the frittata is lightly golden.

  • 6

    Remove from the oven, let it cool slightly, 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 the delightful flavors of roasted seasonal vegetables and tangy goat cheese enveloped in a light and fluffy frittata. This herb-infused dish makes for a versatile meal, perfect for breakfast, lunch, or dinner, offering a balanced blend of vibrant tastes and satisfying textures.

NUTRITION

547kcal
Protein
38.5g
Fat
36.2g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 oz Goat Cheese

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/4 cup diced Red Onion

1/2 cup Baby Spinach

1 medium Tomato, diced

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    On a baking sheet, toss the diced bell pepper, zucchini, red onion, and tomato with olive oil, mixed fresh herbs, salt, and pepper. Roast in the oven for about 10-12 minutes until they soften slightly.

  • 3

    In a bowl, crack the eggs and whisk them until combined. Pour the roasted vegetables into the bowl with the eggs.

  • 4

    Pour the mixture into a lightly non-stick, oven-safe skillet or a small baking dish. Crumble the goat cheese evenly on top.

  • 5

    Place the skillet back in the oven and bake for 12-15 minutes or until the eggs are set and the frittata is lightly golden.

  • 6

    Remove from the oven, let it cool slightly, slice, and serve warm.