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 light yet flavorful frittata featuring herb-roasted vegetables and creamy goat cheese. This dish bursts with the freshness of seasonal produce, accented by aromatic herbs, making it a perfect choice for breakfast, lunch, or dinner. Enjoy the harmony of roasted bell pepper, zucchini, spinach, and cherry tomatoes mingling with eggs and goat cheese in every bite.

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NUTRITION

463kcal
Protein
33.3g
Fat
32.3g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1 oz Goat Cheese (28g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (90g)

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Herbs (6g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the red bell pepper and zucchini into bite-sized pieces. Halve the cherry tomatoes and roughly chop the fresh herbs.

  • 3

    Toss the bell pepper, zucchini, and cherry tomatoes with olive oil, a pinch of salt, and pepper. Roast in the preheated oven for 10-12 minutes until tender and slightly caramelized.

  • 4

    In a bowl, whisk together the eggs. Stir in the roasted vegetables and fresh spinach, then gently fold in the crumbled goat cheese and chopped herbs.

  • 5

    Heat a non-stick oven-safe skillet over medium heat. Pour the egg mixture into the skillet, spreading it evenly. Allow it to cook undisturbed for 2-3 minutes until the edges start to set.

  • 6

    Transfer the skillet to the oven and bake for 10-12 minutes until the frittata is fully set and lightly golden on top.

  • 7

    Remove from the oven, let it cool for a few minutes, then 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 a light yet flavorful frittata featuring herb-roasted vegetables and creamy goat cheese. This dish bursts with the freshness of seasonal produce, accented by aromatic herbs, making it a perfect choice for breakfast, lunch, or dinner. Enjoy the harmony of roasted bell pepper, zucchini, spinach, and cherry tomatoes mingling with eggs and goat cheese in every bite.

NUTRITION

463kcal
Protein
33.3g
Fat
32.3g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

1 oz Goat Cheese (28g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (90g)

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Herbs (6g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the red bell pepper and zucchini into bite-sized pieces. Halve the cherry tomatoes and roughly chop the fresh herbs.

  • 3

    Toss the bell pepper, zucchini, and cherry tomatoes with olive oil, a pinch of salt, and pepper. Roast in the preheated oven for 10-12 minutes until tender and slightly caramelized.

  • 4

    In a bowl, whisk together the eggs. Stir in the roasted vegetables and fresh spinach, then gently fold in the crumbled goat cheese and chopped herbs.

  • 5

    Heat a non-stick oven-safe skillet over medium heat. Pour the egg mixture into the skillet, spreading it evenly. Allow it to cook undisturbed for 2-3 minutes until the edges start to set.

  • 6

    Transfer the skillet to the oven and bake for 10-12 minutes until the frittata is fully set and lightly golden on top.

  • 7

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