NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

1.5 oz goat cheese, soft

1/4 cup diced red bell pepper

1/2 cup sliced zucchini

1/2 cup cherry tomatoes

1/2 cup fresh spinach

1 tsp extra virgin olive oil

1 tbsp mixed fresh herbs

Salt and pepper, to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Place diced red bell pepper, sliced zucchini, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt, then roast in the oven for about 10-12 minutes until tender. Remove from oven and set aside.

• 3

  In a bowl, whisk the eggs with salt, pepper, and chopped fresh herbs until well combined.

• 4

  Heat a non-stick, oven-safe skillet over medium heat. Add the fresh spinach and gently wilt for about 1-2 minutes.

• 5

  Pour the egg mixture into the skillet, then evenly distribute the roasted vegetables over the eggs.

• 6

  Crumble the goat cheese over the top of the vegetables.

• 7

  Allow the eggs to set around the edges for about 2 minutes, then transfer the skillet to the oven.

• 8

  Bake for 8-10 minutes until the frittata is fully set and lightly golden on top.

• 9

  Remove from the oven, slice, and serve warm.