YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable and Goat Cheese Frittata
Delight in a light yet satisfying frittata featuring a medley of herb-roasted vegetables, creamy goat cheese, and fluffy eggs. The aromatic roast of zucchini, bell pepper, and spinach elevated by a splash of olive oil and fresh herbs makes every bite a perfect balance of texture and flavor.
INGREDIENTS
4 large Eggs
1/4 cup Goat Cheese
1 medium Red Bell Pepper
1 medium Zucchini
1 cup Fresh Spinach
1 teaspoon Olive Oil
1 teaspoon Mixed Herbs (Basil & Thyme)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F for roasting the vegetables.
Chop the red bell pepper and zucchini into bite-sized pieces, and roughly chop the fresh spinach.
On a baking tray, toss the chopped vegetables with olive oil, mixed herbs, salt, and pepper. Roast in the oven for about 12-15 minutes until tender and slightly caramelized.
In a bowl, crack the eggs and whisk them together. Season with a pinch of salt and pepper.
Lightly stir in the roasted vegetables into the eggs, ensuring even distribution.
Pour the mixture into an oven-safe skillet or non-stick pan. Distribute the goat cheese in small dollops over the top.
Bake in the preheated oven at 375°F for about 12-15 minutes until the frittata is set and the edges are lightly golden.
Remove from the oven, let it cool slightly, slice, and serve warm.