YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable and Goat Cheese Frittata
Savor a light and flavorful frittata that features a medley of herb-roasted vegetables combined with creamy goat cheese and fluffy eggs. The vibrant red bell pepper, zucchini, and spinach are gently roasted with garlic and fresh herbs, creating a delightful fusion of textures and aromas, perfectly balanced with the rich, tangy note of goat cheese.
INGREDIENTS
4 large Eggs
1 oz Goat Cheese
1/2 cup diced Red Bell Pepper
1/2 cup diced Zucchini
1/2 cup cooked Spinach
1 tsp Olive Oil
1 clove Garlic, minced
1 tbsp Mixed Fresh Herbs
PREPARATION
Preheat your oven to 375°F.
On a baking sheet, toss the diced red bell pepper, zucchini, and spinach with olive oil, minced garlic, and mixed fresh herbs. Spread evenly and roast in the oven for about 10-12 minutes until the vegetables are tender and slightly caramelized.
Meanwhile, in a bowl, whisk the 4 eggs until smooth.
Remove the roasted vegetables from the oven and allow them to cool slightly. Gently fold the vegetables into the whisked eggs.
Pour the egg and vegetable mixture into an oven-safe skillet or a small baking dish. Sprinkle the crumbled goat cheese evenly over the top.
Return the skillet to the oven and bake for 12-15 minutes, or until the eggs are set and the frittata is lightly golden on top.
Remove from the oven, slice, and serve warm. Enjoy your nutritious and flavorful frittata!