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 a vibrant, nutrient-packed frittata featuring four farm-fresh eggs, creamy goat cheese, and an assortment of herb-roasted vegetables. This dish melds the earthy flavors of bell peppers, zucchini, and spinach with fragrant fresh herbs, creating a satisfying meal ideal for any time of day.

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NUTRITION

236kcal
Protein
13.8g
Fat
16g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz goat cheese

1/2 cup diced red bell pepper

1/2 cup diced zucchini

1 cup baby spinach

1 tsp olive oil

2 tbsp mixed fresh herbs (basil & parsley)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Toss the diced red bell pepper and zucchini with olive oil and a pinch of salt. Spread them on a baking sheet and roast for about 10 minutes until tender.

  • 3

    While the vegetables roast, whisk the eggs in a bowl. Stir in the chopped baby spinach, mixed fresh herbs, and crumbled goat cheese.

  • 4

    Once the vegetables are roasted, gently fold them into the egg mixture.

  • 5

    Pour the combined mixture into a lightly greased, oven-safe skillet or baking dish.

  • 6

    Bake in the preheated oven for 15-20 minutes or until the frittata is set and lightly golden on top.

  • 7

    Allow the frittata to cool slightly 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 a vibrant, nutrient-packed frittata featuring four farm-fresh eggs, creamy goat cheese, and an assortment of herb-roasted vegetables. This dish melds the earthy flavors of bell peppers, zucchini, and spinach with fragrant fresh herbs, creating a satisfying meal ideal for any time of day.

NUTRITION

236kcal
Protein
13.8g
Fat
16g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz goat cheese

1/2 cup diced red bell pepper

1/2 cup diced zucchini

1 cup baby spinach

1 tsp olive oil

2 tbsp mixed fresh herbs (basil & parsley)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Toss the diced red bell pepper and zucchini with olive oil and a pinch of salt. Spread them on a baking sheet and roast for about 10 minutes until tender.

  • 3

    While the vegetables roast, whisk the eggs in a bowl. Stir in the chopped baby spinach, mixed fresh herbs, and crumbled goat cheese.

  • 4

    Once the vegetables are roasted, gently fold them into the egg mixture.

  • 5

    Pour the combined mixture into a lightly greased, oven-safe skillet or baking dish.

  • 6

    Bake in the preheated oven for 15-20 minutes or until the frittata is set and lightly golden on top.

  • 7

    Allow the frittata to cool slightly before slicing and serving.