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

Savor the vibrant medley of roasted vegetables and creamy goat cheese folded into a fluffy frittata, accented with fresh herbs and a hint of garlic. This dish provides a delightful balance of hearty eggs and garden-fresh produce, perfect for any time of day.

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NUTRITION

400kcal
Protein
30.4g
Fat
25g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

2 egg whites

1/2 medium red bell pepper

1/4 medium zucchini

1/2 cup cherry tomatoes

1 cup spinach

1 oz goat cheese

1 tsp olive oil

1/4 small onion

1 clove garlic

2 tbsp fresh herbs (parsley, basil)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the red bell pepper, zucchini, cherry tomatoes, and onion. Mince the garlic, and roughly chop the spinach and fresh herbs.

  • 3

    In an oven-safe skillet, heat olive oil over medium heat and sauté the diced onion and garlic until soft and fragrant.

  • 4

    Add the red bell pepper and zucchini. Sauté for about 4-5 minutes until they begin to soften. Stir in the cherry tomatoes and spinach, cooking until the spinach wilts.

  • 5

    In a bowl, whisk together the 3 whole eggs and 2 egg whites until fully combined. Stir in most of the fresh herbs, reserving a pinch for garnish.

  • 6

    Pour the egg mixture evenly over the sautéed vegetables in the skillet. Crumble the goat cheese evenly on top.

  • 7

    Allow the frittata to cook on the stovetop for 2-3 minutes until the edges start to set.

  • 8

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

  • 9

    Remove from the oven, garnish with the remaining fresh herbs, slice, and serve immediately.

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

Savor the vibrant medley of roasted vegetables and creamy goat cheese folded into a fluffy frittata, accented with fresh herbs and a hint of garlic. This dish provides a delightful balance of hearty eggs and garden-fresh produce, perfect for any time of day.

NUTRITION

400kcal
Protein
30.4g
Fat
25g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

2 egg whites

1/2 medium red bell pepper

1/4 medium zucchini

1/2 cup cherry tomatoes

1 cup spinach

1 oz goat cheese

1 tsp olive oil

1/4 small onion

1 clove garlic

2 tbsp fresh herbs (parsley, basil)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the red bell pepper, zucchini, cherry tomatoes, and onion. Mince the garlic, and roughly chop the spinach and fresh herbs.

  • 3

    In an oven-safe skillet, heat olive oil over medium heat and sauté the diced onion and garlic until soft and fragrant.

  • 4

    Add the red bell pepper and zucchini. Sauté for about 4-5 minutes until they begin to soften. Stir in the cherry tomatoes and spinach, cooking until the spinach wilts.

  • 5

    In a bowl, whisk together the 3 whole eggs and 2 egg whites until fully combined. Stir in most of the fresh herbs, reserving a pinch for garnish.

  • 6

    Pour the egg mixture evenly over the sautéed vegetables in the skillet. Crumble the goat cheese evenly on top.

  • 7

    Allow the frittata to cook on the stovetop for 2-3 minutes until the edges start to set.

  • 8

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

  • 9

    Remove from the oven, garnish with the remaining fresh herbs, slice, and serve immediately.