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

A delightful frittata brimming with herb-roasted vegetables and creamy goat cheese, perfect for any meal of the day. Enjoy the tender, flaky eggs combined with a medley of zucchini, red bell pepper, and cherry tomatoes, accented by aromatic herbs and a touch of olive oil for a balanced, flavorful dish.

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NUTRITION

474kcal
Protein
33.9g
Fat
30.4g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 ounce Goat Cheese

1 medium Zucchini

1/2 Red Bell Pepper

1 serving Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the zucchini and red bell pepper, and halve the cherry tomatoes. Toss them in a bowl with olive oil and a pinch of salt, then spread out on a baking sheet.

  • 3

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, whisk the eggs in a bowl. Stir in chopped fresh herbs and season with salt and pepper.

  • 5

    Once the vegetables are done, reduce the oven temperature to 350°F. Gently fold the roasted vegetables into the egg mixture.

  • 6

    Pour the mixture into an oven-safe skillet or baking dish and crumble the goat cheese evenly on top.

  • 7

    Bake the frittata for 15-20 minutes until the eggs are set and the top is slightly golden.

  • 8

    Remove from the oven, let it 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

A delightful frittata brimming with herb-roasted vegetables and creamy goat cheese, perfect for any meal of the day. Enjoy the tender, flaky eggs combined with a medley of zucchini, red bell pepper, and cherry tomatoes, accented by aromatic herbs and a touch of olive oil for a balanced, flavorful dish.

NUTRITION

474kcal
Protein
33.9g
Fat
30.4g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 ounce Goat Cheese

1 medium Zucchini

1/2 Red Bell Pepper

1 serving Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the zucchini and red bell pepper, and halve the cherry tomatoes. Toss them in a bowl with olive oil and a pinch of salt, then spread out on a baking sheet.

  • 3

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, whisk the eggs in a bowl. Stir in chopped fresh herbs and season with salt and pepper.

  • 5

    Once the vegetables are done, reduce the oven temperature to 350°F. Gently fold the roasted vegetables into the egg mixture.

  • 6

    Pour the mixture into an oven-safe skillet or baking dish and crumble the goat cheese evenly on top.

  • 7

    Bake the frittata for 15-20 minutes until the eggs are set and the top is slightly golden.

  • 8

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