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 this savory frittata loaded with herb-roasted vegetables and creamy goat cheese. The mixture of tender roasted red bell pepper, zucchini, and spinach comes together with eggs and fresh herbs, offering a robust and satisfying meal perfect any time of day.

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NUTRITION

309kcal
Protein
13.6g
Fat
25.5g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 ounce Goat Cheese

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Spinach

1 tablespoon Olive Oil

2 tablespoons Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and set a baking sheet lined with parchment paper.

  • 2

    Cut the red bell pepper and zucchini into bite-sized pieces. Toss them with olive oil, half of the fresh herbs, salt, and pepper.

  • 3

    Spread the vegetables on the baking sheet and roast in the preheated oven for about 15 minutes or until tender and slightly charred.

  • 4

    In a mixing bowl, whisk together the eggs with a pinch of salt and pepper. Stir in the roasted vegetables and fresh spinach.

  • 5

    Pour the egg and vegetable mixture into an oven-safe skillet or non-stick pan. Crumble the goat cheese evenly over the top.

  • 6

    Place the skillet in the oven and bake for 10-12 minutes, or until the eggs are set and the frittata is lightly golden on top.

  • 7

    Remove from the oven, garnish with the remaining fresh herbs, 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 this savory frittata loaded with herb-roasted vegetables and creamy goat cheese. The mixture of tender roasted red bell pepper, zucchini, and spinach comes together with eggs and fresh herbs, offering a robust and satisfying meal perfect any time of day.

NUTRITION

309kcal
Protein
13.6g
Fat
25.5g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 ounce Goat Cheese

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Spinach

1 tablespoon Olive Oil

2 tablespoons Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and set a baking sheet lined with parchment paper.

  • 2

    Cut the red bell pepper and zucchini into bite-sized pieces. Toss them with olive oil, half of the fresh herbs, salt, and pepper.

  • 3

    Spread the vegetables on the baking sheet and roast in the preheated oven for about 15 minutes or until tender and slightly charred.

  • 4

    In a mixing bowl, whisk together the eggs with a pinch of salt and pepper. Stir in the roasted vegetables and fresh spinach.

  • 5

    Pour the egg and vegetable mixture into an oven-safe skillet or non-stick pan. Crumble the goat cheese evenly over the top.

  • 6

    Place the skillet in the oven and bake for 10-12 minutes, or until the eggs are set and the frittata is lightly golden on top.

  • 7

    Remove from the oven, garnish with the remaining fresh herbs, slice, and serve warm.