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 featuring a medley of herb-roasted vegetables enveloped in a fluffy blend of whole eggs and egg whites, accented with creamy goat cheese. The aromatic roasted red bell pepper and zucchini perfectly complement the fresh spinach, creating a dish that's as pleasing to the palate as it is to the eyes.

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NUTRITION

404kcal
Protein
35.1g
Fat
25.7g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

3 large egg whites

1 oz goat cheese

1/4 cup diced red bell pepper

1/4 cup diced zucchini

1/2 cup raw spinach

1 tsp extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Toss the diced red bell pepper and zucchini with a teaspoon of olive oil, a pinch of salt, pepper, and your favorite herbs such as thyme or rosemary. Spread them on a baking tray and roast in the oven for about 10-12 minutes until tender.

  • 3

    While the vegetables are roasting, whisk together the whole eggs and egg whites in a bowl until well combined. Season with a little salt and pepper.

  • 4

    Gently stir in the fresh spinach and once the vegetables are done, fold them into the egg mixture along with crumbled goat cheese.

  • 5

    Heat a non-stick, oven-safe skillet over medium-low heat. Pour the mixture into the skillet and let it set on the bottom for a few minutes until the edges start to firm up.

  • 6

    Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes until the frittata is fully set and slightly golden on top.

  • 7

    Remove from the oven, let it cool for a couple of minutes, 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 this vibrant frittata featuring a medley of herb-roasted vegetables enveloped in a fluffy blend of whole eggs and egg whites, accented with creamy goat cheese. The aromatic roasted red bell pepper and zucchini perfectly complement the fresh spinach, creating a dish that's as pleasing to the palate as it is to the eyes.

NUTRITION

404kcal
Protein
35.1g
Fat
25.7g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

3 large egg whites

1 oz goat cheese

1/4 cup diced red bell pepper

1/4 cup diced zucchini

1/2 cup raw spinach

1 tsp extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Toss the diced red bell pepper and zucchini with a teaspoon of olive oil, a pinch of salt, pepper, and your favorite herbs such as thyme or rosemary. Spread them on a baking tray and roast in the oven for about 10-12 minutes until tender.

  • 3

    While the vegetables are roasting, whisk together the whole eggs and egg whites in a bowl until well combined. Season with a little salt and pepper.

  • 4

    Gently stir in the fresh spinach and once the vegetables are done, fold them into the egg mixture along with crumbled goat cheese.

  • 5

    Heat a non-stick, oven-safe skillet over medium-low heat. Pour the mixture into the skillet and let it set on the bottom for a few minutes until the edges start to firm up.

  • 6

    Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes until the frittata is fully set and slightly golden on top.

  • 7

    Remove from the oven, let it cool for a couple of minutes, then slice and serve warm.