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 vibrant fusion of herb-roasted vegetables and creamy goat cheese folded into a light yet satisfying frittata. The colorful medley of bell peppers, zucchini, and spinach bursts with freshness, beautifully complemented by aromatic herbs and the tangy richness of goat cheese. Perfectly balanced for a wholesome meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

366kcal
Protein
16.2g
Fat
27.8g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz goat cheese

1 medium red bell pepper

1 medium zucchini

1 cup spinach

2 tbsp fresh basil

1 tsp olive oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the red bell pepper and zucchini into bite-sized pieces. Toss them in a bowl with olive oil, a pinch of salt, pepper, and fresh basil.

  • 3

    Spread the seasoned vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, whisk the eggs in a bowl. Crumble the goat cheese into the eggs and add a pinch of salt and pepper.

  • 5

    Stir in the raw spinach gently into the egg mixture.

  • 6

    Once the vegetables are roasted, add them to the egg and goat cheese mixture, combining well.

  • 7

    Heat an oven-safe skillet over medium heat. Pour the combined mixture into the skillet and let cook for 3-4 minutes until the edges begin to set.

  • 8

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

  • 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 a vibrant fusion of herb-roasted vegetables and creamy goat cheese folded into a light yet satisfying frittata. The colorful medley of bell peppers, zucchini, and spinach bursts with freshness, beautifully complemented by aromatic herbs and the tangy richness of goat cheese. Perfectly balanced for a wholesome meal any time of day.

NUTRITION

366kcal
Protein
16.2g
Fat
27.8g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz goat cheese

1 medium red bell pepper

1 medium zucchini

1 cup spinach

2 tbsp fresh basil

1 tsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the red bell pepper and zucchini into bite-sized pieces. Toss them in a bowl with olive oil, a pinch of salt, pepper, and fresh basil.

  • 3

    Spread the seasoned vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, whisk the eggs in a bowl. Crumble the goat cheese into the eggs and add a pinch of salt and pepper.

  • 5

    Stir in the raw spinach gently into the egg mixture.

  • 6

    Once the vegetables are roasted, add them to the egg and goat cheese mixture, combining well.

  • 7

    Heat an oven-safe skillet over medium heat. Pour the combined mixture into the skillet and let cook for 3-4 minutes until the edges begin to set.

  • 8

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

  • 9

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