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

Enjoy a vibrant, herb-infused frittata loaded with roasted vegetables and creamy goat cheese. This versatile dish brings together lightly roasted red bell pepper, zucchini, spinach, and cherry tomatoes with a perfectly balanced egg mixture enriched with fresh herbs, creating a harmonious blend of textures and flavors that work beautifully for any meal.

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NUTRITION

442kcal
Protein
35.6g
Fat
28.8g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

3 Egg Whites

1 oz Crumbled Goat Cheese

1/2 medium Red Bell Pepper, diced

1/4 medium Zucchini, diced

1 cup Spinach

1 cup Cherry Tomatoes, halved

1/2 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme, chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the diced red bell pepper, zucchini, spinach, and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle half of the fresh herbs, and season with a pinch of salt and pepper. Toss to coat and roast in the oven for about 10-12 minutes until the vegetables are tender.

  • 3

    In a bowl, whisk together the 3 whole eggs and 3 egg whites. Add the remaining chopped herbs and season with a little salt and pepper.

  • 4

    Fold the roasted vegetables into the egg mixture and gently stir in the crumbled goat cheese.

  • 5

    Heat a non-stick, oven-safe skillet over medium heat. Pour in the mixture and cook for 3-4 minutes until the edges begin to set.

  • 6

    Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes until the frittata is fully set and lightly golden on top.

  • 7

    Remove from the oven, 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

Enjoy a vibrant, herb-infused frittata loaded with roasted vegetables and creamy goat cheese. This versatile dish brings together lightly roasted red bell pepper, zucchini, spinach, and cherry tomatoes with a perfectly balanced egg mixture enriched with fresh herbs, creating a harmonious blend of textures and flavors that work beautifully for any meal.

NUTRITION

442kcal
Protein
35.6g
Fat
28.8g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

3 Egg Whites

1 oz Crumbled Goat Cheese

1/2 medium Red Bell Pepper, diced

1/4 medium Zucchini, diced

1 cup Spinach

1 cup Cherry Tomatoes, halved

1/2 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme, chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the diced red bell pepper, zucchini, spinach, and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle half of the fresh herbs, and season with a pinch of salt and pepper. Toss to coat and roast in the oven for about 10-12 minutes until the vegetables are tender.

  • 3

    In a bowl, whisk together the 3 whole eggs and 3 egg whites. Add the remaining chopped herbs and season with a little salt and pepper.

  • 4

    Fold the roasted vegetables into the egg mixture and gently stir in the crumbled goat cheese.

  • 5

    Heat a non-stick, oven-safe skillet over medium heat. Pour in the mixture and cook for 3-4 minutes until the edges begin to set.

  • 6

    Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes until the frittata is fully set and lightly golden on top.

  • 7

    Remove from the oven, slice, and serve warm.