YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable and Goat Cheese Frittata
This versatile frittata is a savory blend of roasted vegetables and creamy goat cheese, perfectly balanced with eggs to create a hearty meal that works any time of day. The medley of zucchini, red bell pepper, cherry tomatoes, and red onion is lightly tossed in olive oil and roasted to enhance its natural sweetness, then folded into a rich mixture of whole eggs and egg whites, crowned with crumbled goat cheese and fresh basil for brightness and depth.
INGREDIENTS
3 whole eggs
2 egg whites
1 oz goat cheese
1/2 cup sliced zucchini
1/2 cup diced red bell pepper
1/2 cup halved cherry tomatoes
1/4 of a small red onion
1 tsp olive oil
Fresh basil sprigs (for garnish)
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a bowl, combine the sliced zucchini, diced red bell pepper, halved cherry tomatoes, and diced red onion. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Spread the vegetables evenly on the baking sheet and roast in the oven for 15-20 minutes until they are tender and slightly caramelized.
While the vegetables roast, whisk together the whole eggs and egg whites in a separate bowl until smooth. Season with a pinch of salt and pepper.
Once roasted, roughly chop the vegetables if needed and fold them into the egg mixture along with crumbled goat cheese.
Heat an oven-safe skillet over medium heat and pour the egg and vegetable mixture into the skillet. Allow it to cook on the stovetop for 2-3 minutes until the edges start to set.
Transfer the skillet to the oven and bake for 10-12 minutes until the frittata is fully set and lightly golden on top.
Remove from the oven, garnish with fresh basil leaves, slice, and serve warm.