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 frittata bursting with herb-roasted vegetables and creamy goat cheese. This dish showcases a harmonious blend of tender bell peppers, zucchini, and spinach, all brought together with aromatic herbs and a splash of olive oil. The frittata is perfectly balanced for a light yet satisfying meal, making it ideal for breakfast, lunch, or dinner.

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NUTRITION

495kcal
Protein
39.3g
Fat
31.3g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1/2 cup diced mixed bell peppers

1/2 cup diced zucchini

1 cup spinach

1/2 cup halved cherry tomatoes

1/4 cup diced red onion

1 oz goat cheese

1 tsp olive oil

2 tbsp chopped fresh basil & oregano

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    On a baking sheet, toss the diced bell peppers, zucchini, and red onion with olive oil and a pinch of salt and pepper. Roast in the oven for about 12-15 minutes until the vegetables are tender and slightly caramelized.

  • 3

    While the vegetables are roasting, whisk together the whole eggs and egg whites in a bowl until well combined. Stir in the spinach, halved cherry tomatoes, and chopped fresh herbs.

  • 4

    Once the vegetables are done, gently fold them into the egg mixture.

  • 5

    Heat a non-stick skillet over medium heat. Pour the egg and vegetable mixture into the skillet, allowing it to evenly spread out.

  • 6

    Cook on the stovetop for about 4-5 minutes until the edges start setting, then transfer the skillet to the oven.

  • 7

    Bake for an additional 8-10 minutes until the frittata is fully set in the center.

  • 8

    Remove the frittata from the oven, crumble the goat cheese evenly over the top, and let it melt gently before serving.

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 frittata bursting with herb-roasted vegetables and creamy goat cheese. This dish showcases a harmonious blend of tender bell peppers, zucchini, and spinach, all brought together with aromatic herbs and a splash of olive oil. The frittata is perfectly balanced for a light yet satisfying meal, making it ideal for breakfast, lunch, or dinner.

NUTRITION

495kcal
Protein
39.3g
Fat
31.3g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1/2 cup diced mixed bell peppers

1/2 cup diced zucchini

1 cup spinach

1/2 cup halved cherry tomatoes

1/4 cup diced red onion

1 oz goat cheese

1 tsp olive oil

2 tbsp chopped fresh basil & oregano

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    On a baking sheet, toss the diced bell peppers, zucchini, and red onion with olive oil and a pinch of salt and pepper. Roast in the oven for about 12-15 minutes until the vegetables are tender and slightly caramelized.

  • 3

    While the vegetables are roasting, whisk together the whole eggs and egg whites in a bowl until well combined. Stir in the spinach, halved cherry tomatoes, and chopped fresh herbs.

  • 4

    Once the vegetables are done, gently fold them into the egg mixture.

  • 5

    Heat a non-stick skillet over medium heat. Pour the egg and vegetable mixture into the skillet, allowing it to evenly spread out.

  • 6

    Cook on the stovetop for about 4-5 minutes until the edges start setting, then transfer the skillet to the oven.

  • 7

    Bake for an additional 8-10 minutes until the frittata is fully set in the center.

  • 8

    Remove the frittata from the oven, crumble the goat cheese evenly over the top, and let it melt gently before serving.