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 light yet satisfying frittata featuring a blend of herb-roasted vegetables and creamy goat cheese folded into a fluffy egg base. The vegetables provide a burst of color and freshness while the goat cheese adds a tangy richness, making this dish perfect for any time of the day.

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NUTRITION

462kcal
Protein
33.6g
Fat
29.3g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz goat cheese

1/2 cup diced red bell pepper

1/2 cup diced zucchini

1/4 cup chopped onion

1/2 cup halved cherry tomatoes

1 tsp olive oil

2 tbsp mixed fresh herbs (basil, parsley)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In an oven-safe skillet, heat the olive oil over medium heat.

  • 3

    Add the diced bell pepper, zucchini, and chopped onion. Sauté for 3-4 minutes until slightly softened.

  • 4

    Stir in the halved cherry tomatoes and continue to cook for another 2 minutes.

  • 5

    In a bowl, whisk the eggs until well blended. Season with a pinch of salt and pepper if desired.

  • 6

    Pour the eggs evenly over the sautéed vegetables in the skillet.

  • 7

    Sprinkle crumbled goat cheese and fresh herbs over the top.

  • 8

    Allow the mixture to cook on the stovetop for about 2 minutes until the edges begin to set.

  • 9

    Transfer the skillet to the preheated oven and bake for 10-12 minutes until the eggs are fully set and slightly golden.

  • 10

    Remove from the oven, let it cool slightly, then slice and serve.

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 light yet satisfying frittata featuring a blend of herb-roasted vegetables and creamy goat cheese folded into a fluffy egg base. The vegetables provide a burst of color and freshness while the goat cheese adds a tangy richness, making this dish perfect for any time of the day.

NUTRITION

462kcal
Protein
33.6g
Fat
29.3g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz goat cheese

1/2 cup diced red bell pepper

1/2 cup diced zucchini

1/4 cup chopped onion

1/2 cup halved cherry tomatoes

1 tsp olive oil

2 tbsp mixed fresh herbs (basil, parsley)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In an oven-safe skillet, heat the olive oil over medium heat.

  • 3

    Add the diced bell pepper, zucchini, and chopped onion. Sauté for 3-4 minutes until slightly softened.

  • 4

    Stir in the halved cherry tomatoes and continue to cook for another 2 minutes.

  • 5

    In a bowl, whisk the eggs until well blended. Season with a pinch of salt and pepper if desired.

  • 6

    Pour the eggs evenly over the sautéed vegetables in the skillet.

  • 7

    Sprinkle crumbled goat cheese and fresh herbs over the top.

  • 8

    Allow the mixture to cook on the stovetop for about 2 minutes until the edges begin to set.

  • 9

    Transfer the skillet to the preheated oven and bake for 10-12 minutes until the eggs are fully set and slightly golden.

  • 10

    Remove from the oven, let it cool slightly, then slice and serve.