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, nutrient-packed frittata featuring lightly herb-roasted vegetables and creamy goat cheese. This dish combines the richness of farm-fresh eggs with the tangy burst of goat cheese and the natural sweetness of seasonal vegetables, offering a colorful, satisfying meal for any time of day.

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NUTRITION

475kcal
Protein
35.8g
Fat
32.1g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs

1 large Egg White

1.5 oz Goat Cheese

1/2 medium Red Bell Pepper

1/2 small Zucchini

1/2 cup Cherry Tomatoes

1 cup Spinach

1 tsp Olive Oil

1 tbsp Fresh Herbs (basil, thyme, etc.)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Chop the red bell pepper, zucchini, and halve the cherry tomatoes. Roughly chop the spinach and fresh herbs.

  • 3

    In an oven-safe skillet, heat the olive oil over medium heat. Add the bell pepper and zucchini. Sauté for 4-5 minutes until they start to soften.

  • 4

    Add the cherry tomatoes and spinach, cooking for an additional 2 minutes until the spinach wilts slightly. Stir in the fresh herbs.

  • 5

    In a bowl, whisk together the whole eggs and egg white. Season with a pinch of salt and pepper.

  • 6

    Pour the egg mixture over the sautéed vegetables in the skillet. Drop spoonfuls of goat cheese evenly across the top.

  • 7

    Allow the frittata to cook on the stovetop for 2 minutes until the edges begin to set.

  • 8

    Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is fully set and slightly golden on top.

  • 9

    Remove from the oven and let it cool for a minute before slicing and 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, nutrient-packed frittata featuring lightly herb-roasted vegetables and creamy goat cheese. This dish combines the richness of farm-fresh eggs with the tangy burst of goat cheese and the natural sweetness of seasonal vegetables, offering a colorful, satisfying meal for any time of day.

NUTRITION

475kcal
Protein
35.8g
Fat
32.1g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs

1 large Egg White

1.5 oz Goat Cheese

1/2 medium Red Bell Pepper

1/2 small Zucchini

1/2 cup Cherry Tomatoes

1 cup Spinach

1 tsp Olive Oil

1 tbsp Fresh Herbs (basil, thyme, etc.)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Chop the red bell pepper, zucchini, and halve the cherry tomatoes. Roughly chop the spinach and fresh herbs.

  • 3

    In an oven-safe skillet, heat the olive oil over medium heat. Add the bell pepper and zucchini. Sauté for 4-5 minutes until they start to soften.

  • 4

    Add the cherry tomatoes and spinach, cooking for an additional 2 minutes until the spinach wilts slightly. Stir in the fresh herbs.

  • 5

    In a bowl, whisk together the whole eggs and egg white. Season with a pinch of salt and pepper.

  • 6

    Pour the egg mixture over the sautéed vegetables in the skillet. Drop spoonfuls of goat cheese evenly across the top.

  • 7

    Allow the frittata to cook on the stovetop for 2 minutes until the edges begin to set.

  • 8

    Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is fully set and slightly golden on top.

  • 9

    Remove from the oven and let it cool for a minute before slicing and serving.