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 vibrant frittata bursting with herb-roasted vegetables and creamy goat cheese. The combination of farm-fresh eggs, spinach, zucchini, and red bell pepper is accented by aromatic herbs and a drizzle of olive oil, creating a dish that’s as nourishing as it is delicious. Perfect for any meal of the day, this frittata delivers balanced flavors and a satisfying protein boost.

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NUTRITION

415kcal
Protein
33.7g
Fat
26.3g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

3 eggs

2 egg whites

1 oz goat cheese, crumbled

1 cup fresh spinach

1 small zucchini

1/2 medium red bell pepper

1/2 small tomato

1 tsp olive oil

1 tbsp mixed fresh herbs

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini, red bell pepper, and tomato into bite-sized pieces. Rinse the spinach and pat dry.

  • 3

    In an oven-safe skillet, heat the olive oil over medium heat. Add the zucchini and red bell pepper. Sauté for about 3-4 minutes until they begin to soften.

  • 4

    Add the tomato and spinach to the skillet and cook for an additional 2 minutes. Stir in the mixed herbs, salt, and pepper.

  • 5

    In a bowl, whisk together the whole eggs and egg whites until fully combined. Pour the egg mixture evenly over the vegetables in the skillet.

  • 6

    Sprinkle the crumbled goat cheese evenly on top.

  • 7

    Let the frittata cook on the stove for 2-3 minutes until the edges start to set, then transfer the skillet to the preheated oven.

  • 8

    Bake for 10-12 minutes or until the eggs are fully set and the top is lightly golden.

  • 9

    Remove from the oven, let cool slightly, 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 vibrant frittata bursting with herb-roasted vegetables and creamy goat cheese. The combination of farm-fresh eggs, spinach, zucchini, and red bell pepper is accented by aromatic herbs and a drizzle of olive oil, creating a dish that’s as nourishing as it is delicious. Perfect for any meal of the day, this frittata delivers balanced flavors and a satisfying protein boost.

NUTRITION

415kcal
Protein
33.7g
Fat
26.3g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

3 eggs

2 egg whites

1 oz goat cheese, crumbled

1 cup fresh spinach

1 small zucchini

1/2 medium red bell pepper

1/2 small tomato

1 tsp olive oil

1 tbsp mixed fresh herbs

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini, red bell pepper, and tomato into bite-sized pieces. Rinse the spinach and pat dry.

  • 3

    In an oven-safe skillet, heat the olive oil over medium heat. Add the zucchini and red bell pepper. Sauté for about 3-4 minutes until they begin to soften.

  • 4

    Add the tomato and spinach to the skillet and cook for an additional 2 minutes. Stir in the mixed herbs, salt, and pepper.

  • 5

    In a bowl, whisk together the whole eggs and egg whites until fully combined. Pour the egg mixture evenly over the vegetables in the skillet.

  • 6

    Sprinkle the crumbled goat cheese evenly on top.

  • 7

    Let the frittata cook on the stove for 2-3 minutes until the edges start to set, then transfer the skillet to the preheated oven.

  • 8

    Bake for 10-12 minutes or until the eggs are fully set and the top is lightly golden.

  • 9

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