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, flavor-packed frittata featuring roasted bell peppers, zucchini, and red onion infused with fresh herbs, paired with creamy goat cheese and fluffy eggs. This versatile dish works perfectly for any meal of the day, delivering a satisfying mix of textures and a delightful aroma that is both comforting and energizing.

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NUTRITION

498kcal
Protein
33.8g
Fat
31.4g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 oz Goat Cheese

1 cup diced Red Bell Pepper

1 cup diced Zucchini

1/2 cup sliced Red Onion

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs (Thyme & Rosemary)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced red bell pepper, zucchini, and red onion with olive oil, a pinch of salt, and pepper. Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables are roasting, crack the eggs into a bowl. Whisk them together along with the chopped herbs and a pinch of salt and pepper.

  • 3

    Once the roasted vegetables are ready, gently fold them into the whisked egg mixture. Crumble the goat cheese into the mixture, reserving a little for garnish if desired.

  • 4

    Heat an oven-safe skillet over medium heat. Pour the egg and vegetable mixture into the skillet, allowing it to spread evenly. Cook on the stovetop for about 3-4 minutes until the edges begin to set.

  • 5

    Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the center is set and the top is slightly golden.

  • 6

    Remove the frittata from the oven, garnish with any remaining crumbled goat cheese and herbs, 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, flavor-packed frittata featuring roasted bell peppers, zucchini, and red onion infused with fresh herbs, paired with creamy goat cheese and fluffy eggs. This versatile dish works perfectly for any meal of the day, delivering a satisfying mix of textures and a delightful aroma that is both comforting and energizing.

NUTRITION

498kcal
Protein
33.8g
Fat
31.4g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 oz Goat Cheese

1 cup diced Red Bell Pepper

1 cup diced Zucchini

1/2 cup sliced Red Onion

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs (Thyme & Rosemary)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced red bell pepper, zucchini, and red onion with olive oil, a pinch of salt, and pepper. Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables are roasting, crack the eggs into a bowl. Whisk them together along with the chopped herbs and a pinch of salt and pepper.

  • 3

    Once the roasted vegetables are ready, gently fold them into the whisked egg mixture. Crumble the goat cheese into the mixture, reserving a little for garnish if desired.

  • 4

    Heat an oven-safe skillet over medium heat. Pour the egg and vegetable mixture into the skillet, allowing it to spread evenly. Cook on the stovetop for about 3-4 minutes until the edges begin to set.

  • 5

    Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the center is set and the top is slightly golden.

  • 6

    Remove the frittata from the oven, garnish with any remaining crumbled goat cheese and herbs, and serve warm.