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 this light yet satisfying frittata featuring a blend of herb-roasted vegetables and tangy goat cheese, bound together by fluffy eggs. Perfectly balanced for any time of day, it celebrates fresh produce and aromatic herbs for a burst of flavor in every bite.

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NUTRITION

527kcal
Protein
38.1g
Fat
36.1g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5 large eggs (approx. 250g)

50g goat cheese

75g red bell pepper, diced

100g zucchini, sliced

30g red onion, thinly sliced

30g fresh spinach

1 tbsp fresh parsley, chopped

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the diced red bell pepper, sliced zucchini, and red onion with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15 minutes until tender and lightly caramelized.

  • 3

    In a bowl, whisk together the eggs with a pinch of salt and pepper.

  • 4

    Stir in the roasted vegetables, fresh spinach, and chopped parsley into the eggs.

  • 5

    Pour the mixture into an oven-safe skillet or a greased baking dish. Dot the top with pieces of goat cheese.

  • 6

    Bake in the oven for 12-15 minutes or until the eggs are set and the frittata is lightly golden.

  • 7

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

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 this light yet satisfying frittata featuring a blend of herb-roasted vegetables and tangy goat cheese, bound together by fluffy eggs. Perfectly balanced for any time of day, it celebrates fresh produce and aromatic herbs for a burst of flavor in every bite.

NUTRITION

527kcal
Protein
38.1g
Fat
36.1g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5 large eggs (approx. 250g)

50g goat cheese

75g red bell pepper, diced

100g zucchini, sliced

30g red onion, thinly sliced

30g fresh spinach

1 tbsp fresh parsley, chopped

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the diced red bell pepper, sliced zucchini, and red onion with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15 minutes until tender and lightly caramelized.

  • 3

    In a bowl, whisk together the eggs with a pinch of salt and pepper.

  • 4

    Stir in the roasted vegetables, fresh spinach, and chopped parsley into the eggs.

  • 5

    Pour the mixture into an oven-safe skillet or a greased baking dish. Dot the top with pieces of goat cheese.

  • 6

    Bake in the oven for 12-15 minutes or until the eggs are set and the frittata is lightly golden.

  • 7

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