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 combination of herb-roasted vegetables and creamy goat cheese nestled in a light and fluffy frittata. This versatile dish is perfect for breakfast, lunch, or dinner, offering a burst of freshness with every bite.

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NUTRITION

282kcal
Protein
18.6g
Fat
16.3g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs

4 egg whites

1/2 cup sliced red bell pepper

1/2 cup sliced zucchini

1/4 red onion

1 cup raw spinach

1 oz goat cheese

1 tsp olive oil

2 tbsp mixed fresh herbs (parsley & basil)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Toss the sliced red bell pepper, zucchini, and red onion in olive oil and a pinch of salt and pepper. Spread them on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly caramelized.

  • 3

    In a bowl, whisk together the whole eggs and egg whites until smooth.

  • 4

    Stir in the roasted vegetables, raw spinach, and mixed fresh herbs.

  • 5

    Pour the mixture into a lightly greased, oven-safe skillet. Sprinkle the goat cheese evenly over the top.

  • 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, or until the frittata is fully set and slightly golden on top.

  • 8

    Let it cool for a couple of minutes before slicing and serving.

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 combination of herb-roasted vegetables and creamy goat cheese nestled in a light and fluffy frittata. This versatile dish is perfect for breakfast, lunch, or dinner, offering a burst of freshness with every bite.

NUTRITION

282kcal
Protein
18.6g
Fat
16.3g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs

4 egg whites

1/2 cup sliced red bell pepper

1/2 cup sliced zucchini

1/4 red onion

1 cup raw spinach

1 oz goat cheese

1 tsp olive oil

2 tbsp mixed fresh herbs (parsley & basil)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Toss the sliced red bell pepper, zucchini, and red onion in olive oil and a pinch of salt and pepper. Spread them on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly caramelized.

  • 3

    In a bowl, whisk together the whole eggs and egg whites until smooth.

  • 4

    Stir in the roasted vegetables, raw spinach, and mixed fresh herbs.

  • 5

    Pour the mixture into a lightly greased, oven-safe skillet. Sprinkle the goat cheese evenly over the top.

  • 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, or until the frittata is fully set and slightly golden on top.

  • 8

    Let it cool for a couple of minutes before slicing and serving.