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

Delight in this savory frittata featuring herb-roasted vegetables, creamy goat cheese, and farm-fresh eggs, perfectly balanced for a nutritious meal any time of day. The roasted bell pepper, zucchini, and spinach lend vibrant color and a tender bite, while fresh herbs elevate the flavor with a fragrant, rustic charm.

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NUTRITION

260kcal
Protein
13.9g
Fat
18.1g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 ounce goat cheese

1/2 medium red bell pepper

1/2 medium zucchini

1 cup raw spinach

1 teaspoon olive oil

1 tablespoon mixed fresh herbs

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the bell pepper and zucchini into bite-sized pieces. Toss with olive oil, mixed fresh herbs, a pinch of salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes until they begin to soften and develop slight charred edges.

  • 4

    While the vegetables roast, whisk the eggs in a bowl. Season with a little salt and pepper.

  • 5

    Once roasted, lightly stir the vegetables with the fresh spinach and gently fold in the goat cheese, crumbling it throughout.

  • 6

    Heat a non-stick skillet over medium heat. Pour in the egg mixture, then add the vegetable and goat cheese mixture evenly across the pan.

  • 7

    Cook on medium-low heat until the edges begin to set, then optionally place the skillet in the oven for 5-7 minutes to finish cooking the top of the frittata.

  • 8

    Remove from heat, 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

Delight in this savory frittata featuring herb-roasted vegetables, creamy goat cheese, and farm-fresh eggs, perfectly balanced for a nutritious meal any time of day. The roasted bell pepper, zucchini, and spinach lend vibrant color and a tender bite, while fresh herbs elevate the flavor with a fragrant, rustic charm.

NUTRITION

260kcal
Protein
13.9g
Fat
18.1g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 ounce goat cheese

1/2 medium red bell pepper

1/2 medium zucchini

1 cup raw spinach

1 teaspoon olive oil

1 tablespoon mixed fresh herbs

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the bell pepper and zucchini into bite-sized pieces. Toss with olive oil, mixed fresh herbs, a pinch of salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for 12-15 minutes until they begin to soften and develop slight charred edges.

  • 4

    While the vegetables roast, whisk the eggs in a bowl. Season with a little salt and pepper.

  • 5

    Once roasted, lightly stir the vegetables with the fresh spinach and gently fold in the goat cheese, crumbling it throughout.

  • 6

    Heat a non-stick skillet over medium heat. Pour in the egg mixture, then add the vegetable and goat cheese mixture evenly across the pan.

  • 7

    Cook on medium-low heat until the edges begin to set, then optionally place the skillet in the oven for 5-7 minutes to finish cooking the top of the frittata.

  • 8

    Remove from heat, slice, and serve warm.