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 vibrant frittata bursting with herb-roasted vegetables and creamy goat cheese. Perfectly suited for any meal, it combines the rich flavors of roasted bell peppers, zucchini, and red onions with fresh herbs and a light egg custard, offering a balanced and satisfying bite.

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NUTRITION

469kcal
Protein
32.1g
Fat
32.3g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 oz Goat Cheese

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1 tsp Olive Oil

2 tbsp Fresh Basil (chopped)

1 tsp Fresh Thyme (chopped)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, lightly beat the 4 eggs until smooth. Stir in chopped fresh basil and thyme.

  • 3

    On a baking sheet, toss together the red bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Roast in the oven for about 10-12 minutes until the vegetables are tender and lightly caramelized.

  • 4

    Lower the oven temperature to 350°F. In an oven-safe skillet, combine the roasted vegetables with the beaten eggs, gently mixing to distribute evenly.

  • 5

    Sprinkle crumbled goat cheese evenly over the egg and vegetable mixture.

  • 6

    Place the skillet in the oven and bake for 12-15 minutes until the eggs are set and the edges are slightly golden.

  • 7

    Remove the frittata 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 this vibrant frittata bursting with herb-roasted vegetables and creamy goat cheese. Perfectly suited for any meal, it combines the rich flavors of roasted bell peppers, zucchini, and red onions with fresh herbs and a light egg custard, offering a balanced and satisfying bite.

NUTRITION

469kcal
Protein
32.1g
Fat
32.3g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 oz Goat Cheese

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1 tsp Olive Oil

2 tbsp Fresh Basil (chopped)

1 tsp Fresh Thyme (chopped)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, lightly beat the 4 eggs until smooth. Stir in chopped fresh basil and thyme.

  • 3

    On a baking sheet, toss together the red bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Roast in the oven for about 10-12 minutes until the vegetables are tender and lightly caramelized.

  • 4

    Lower the oven temperature to 350°F. In an oven-safe skillet, combine the roasted vegetables with the beaten eggs, gently mixing to distribute evenly.

  • 5

    Sprinkle crumbled goat cheese evenly over the egg and vegetable mixture.

  • 6

    Place the skillet in the oven and bake for 12-15 minutes until the eggs are set and the edges are slightly golden.

  • 7

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