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 four fresh eggs packed with vibrantly roasted bell peppers, zucchini, spinach, and a hint of onion, accented by creamy goat cheese and a drizzle of olive oil. The infusion of fragrant herbs elevates the natural flavors, delivering a perfectly balanced, nutrient-rich dish for any time of day.

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NUTRITION

234kcal
Protein
13.6g
Fat
15.7g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz goat cheese

1/2 cup diced red bell pepper

1/2 cup diced zucchini

1 cup spinach

1/4 medium yellow onion (diced)

1 tsp olive oil

Pinch of mixed dried herbs

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    On a baking sheet, toss the diced red bell pepper, zucchini, spinach, and onion with olive oil, mixed dried herbs, salt, and pepper. Roast in the oven for about 10 minutes until the vegetables are slightly tender and aromatic.

  • 3

    While the vegetables are roasting, whisk together the eggs in a bowl until well combined. Season with a pinch of salt and pepper.

  • 4

    Once the vegetables are roasted, transfer them into an oven-safe skillet or baking dish, spreading evenly. Pour the whisked eggs over the vegetables.

  • 5

    Crumble the goat cheese evenly on top of the mixture.

  • 6

    Place the skillet back in the oven and bake for 12-15 minutes, or until the eggs are set and the edges begin to turn golden.

  • 7

    Remove from oven, let cool slightly, then 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 light yet satisfying frittata featuring four fresh eggs packed with vibrantly roasted bell peppers, zucchini, spinach, and a hint of onion, accented by creamy goat cheese and a drizzle of olive oil. The infusion of fragrant herbs elevates the natural flavors, delivering a perfectly balanced, nutrient-rich dish for any time of day.

NUTRITION

234kcal
Protein
13.6g
Fat
15.7g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz goat cheese

1/2 cup diced red bell pepper

1/2 cup diced zucchini

1 cup spinach

1/4 medium yellow onion (diced)

1 tsp olive oil

Pinch of mixed dried herbs

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    On a baking sheet, toss the diced red bell pepper, zucchini, spinach, and onion with olive oil, mixed dried herbs, salt, and pepper. Roast in the oven for about 10 minutes until the vegetables are slightly tender and aromatic.

  • 3

    While the vegetables are roasting, whisk together the eggs in a bowl until well combined. Season with a pinch of salt and pepper.

  • 4

    Once the vegetables are roasted, transfer them into an oven-safe skillet or baking dish, spreading evenly. Pour the whisked eggs over the vegetables.

  • 5

    Crumble the goat cheese evenly on top of the mixture.

  • 6

    Place the skillet back in the oven and bake for 12-15 minutes, or until the eggs are set and the edges begin to turn golden.

  • 7

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