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 medley of herb-roasted vegetables gently folded into a fluffy frittata enriched with creamy goat cheese. This dish marries the earthiness of roasted zucchini, bell pepper, cherry tomatoes, and red onion with fresh herbs, offering a delightful balance of textures and flavors perfect for any meal of the day.

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NUTRITION

522kcal
Protein
37.3g
Fat
36g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 oz Goat Cheese

1/2 cup diced Zucchini

1/2 cup diced Bell Pepper

1/2 cup halved Cherry Tomatoes

1/4 small Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Toss the diced zucchini, bell pepper, cherry tomatoes, and red onion with the olive oil and mixed fresh herbs. Spread them on a baking sheet and roast for about 12-15 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables roast, crack the eggs into a bowl and whisk until well blended. Season lightly with salt and pepper if desired.

  • 4

    Once roasted, transfer the vegetables into an oven-safe skillet or baking dish. Pour the whisked eggs over the vegetables, and gently stir to ensure even distribution.

  • 5

    Sprinkle crumbled goat cheese evenly on top.

  • 6

    Place the skillet in the oven and bake for 10-12 minutes, or until the eggs are set but still moist in the center.

  • 7

    Remove from the oven, let cool slightly, 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 vibrant medley of herb-roasted vegetables gently folded into a fluffy frittata enriched with creamy goat cheese. This dish marries the earthiness of roasted zucchini, bell pepper, cherry tomatoes, and red onion with fresh herbs, offering a delightful balance of textures and flavors perfect for any meal of the day.

NUTRITION

522kcal
Protein
37.3g
Fat
36g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 oz Goat Cheese

1/2 cup diced Zucchini

1/2 cup diced Bell Pepper

1/2 cup halved Cherry Tomatoes

1/4 small Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Toss the diced zucchini, bell pepper, cherry tomatoes, and red onion with the olive oil and mixed fresh herbs. Spread them on a baking sheet and roast for about 12-15 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables roast, crack the eggs into a bowl and whisk until well blended. Season lightly with salt and pepper if desired.

  • 4

    Once roasted, transfer the vegetables into an oven-safe skillet or baking dish. Pour the whisked eggs over the vegetables, and gently stir to ensure even distribution.

  • 5

    Sprinkle crumbled goat cheese evenly on top.

  • 6

    Place the skillet in the oven and bake for 10-12 minutes, or until the eggs are set but still moist in the center.

  • 7

    Remove from the oven, let cool slightly, and serve warm.