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

A beautifully vibrant frittata featuring a medley of herb-roasted vegetables and creamy goat cheese nestled in a light egg base. Perfectly balanced for any meal of the day, this dish offers a delightful blend of textures and flavors, with a fragrant herb infusion that elevates the fresh vegetables and tangy goat cheese.

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NUTRITION

434kcal
Protein
36.5g
Fat
26.3g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

3 Egg Whites

1 oz Goat Cheese

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/2 cup halved Cherry Tomatoes

1/2 cup fresh Spinach

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small bowl, whisk together 3 large eggs and 3 egg whites until well combined.

  • 3

    Heat a non-stick, oven-safe skillet over medium heat and add the olive oil.

  • 4

    Add the chopped zucchini, red bell pepper, and cherry tomatoes to the skillet. Sauté for about 3-4 minutes until the vegetables are slightly softened.

  • 5

    Stir in the fresh spinach and chopped herbs, cooking until the spinach wilts slightly.

  • 6

    Pour the egg mixture evenly over the vegetables in the skillet. Allow it to cook undisturbed for 2-3 minutes so the edges begin to set.

  • 7

    Crumble the goat cheese evenly over the top of the eggs.

  • 8

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

  • 9

    Remove the skillet from the oven, let cool for a minute, 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

A beautifully vibrant frittata featuring a medley of herb-roasted vegetables and creamy goat cheese nestled in a light egg base. Perfectly balanced for any meal of the day, this dish offers a delightful blend of textures and flavors, with a fragrant herb infusion that elevates the fresh vegetables and tangy goat cheese.

NUTRITION

434kcal
Protein
36.5g
Fat
26.3g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

3 Egg Whites

1 oz Goat Cheese

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/2 cup halved Cherry Tomatoes

1/2 cup fresh Spinach

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small bowl, whisk together 3 large eggs and 3 egg whites until well combined.

  • 3

    Heat a non-stick, oven-safe skillet over medium heat and add the olive oil.

  • 4

    Add the chopped zucchini, red bell pepper, and cherry tomatoes to the skillet. Sauté for about 3-4 minutes until the vegetables are slightly softened.

  • 5

    Stir in the fresh spinach and chopped herbs, cooking until the spinach wilts slightly.

  • 6

    Pour the egg mixture evenly over the vegetables in the skillet. Allow it to cook undisturbed for 2-3 minutes so the edges begin to set.

  • 7

    Crumble the goat cheese evenly over the top of the eggs.

  • 8

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

  • 9

    Remove the skillet from the oven, let cool for a minute, slice, and serve warm.