YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable and Goat Cheese Frittata
A delightful frittata featuring creamy goat cheese paired with herb-roasted seasonal vegetables, lightly seasoned and baked to perfection. This dish combines the richness of eggs with the freshness of roasted zucchini, red bell peppers, and spinach for a satisfying meal any time of day.
INGREDIENTS
3 large Eggs
2 Egg Whites
1.5 oz Goat Cheese
1 cup sliced Zucchini
1 medium Red Bell Pepper
1 cup Spinach
1 small Red Onion
2 tbsp Mixed Fresh Herbs
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat the oven to 375°F.
Chop zucchini, red bell pepper, red onion, and fresh herbs. Toss the zucchini and red bell pepper with olive oil, salt, and pepper, then roast them in the oven on a baking sheet for 10-12 minutes until slightly tender.
In a bowl, whisk together 3 large eggs and 2 egg whites with a pinch of salt and pepper.
In an oven-safe non-stick skillet, sauté the red onion for 2 minutes until softened. Add the spinach and roasted vegetables, stirring lightly.
Pour the egg mixture evenly over the vegetables. Crumble goat cheese on top and sprinkle the fresh herbs.
Allow the frittata to cook on the stovetop for 2 minutes and then transfer the skillet to the oven. Bake for about 10-12 minutes until the eggs are set and the frittata is lightly golden on top.
Remove from oven, let cool slightly, slice, and serve.