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 and protein-rich frittata featuring herb-roasted vegetables layered with creamy goat cheese. This dish delivers a delightful mix of savory roasted red bell peppers, zucchini, and red onion, perfectly complemented by fresh basil and thyme, all incorporated into a fluffy egg base for a satisfying meal any time of the day.

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NUTRITION

439kcal
Protein
32g
Fat
28.1g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

2 large egg whites

1 oz goat cheese

0.5 cup red bell pepper (diced)

0.5 cup zucchini (diced)

0.25 cup red onion (diced)

1 tsp olive oil

1 tbsp fresh basil (chopped)

1 tsp fresh thyme (chopped)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced red bell pepper, zucchini, and red onion in olive oil, fresh basil, and thyme. Spread them on a baking sheet and roast for 12-15 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, whisk together the whole eggs and egg whites in a bowl until well combined.

  • 3

    Crumble the goat cheese into the egg mixture, reserving a small amount for garnish if desired.

  • 4

    Once the vegetables are roasted, reduce the oven temperature to 350°F. Add the vegetables into a lightly oiled, oven-safe skillet, then pour the egg and goat cheese mixture evenly over the veggies.

  • 5

    Cook on the stovetop over medium heat for about 4-5 minutes until the edges start to set.

  • 6

    Transfer the skillet to the oven and bake for an additional 8-10 minutes until the frittata is fully set in the center.

  • 7

    Remove from oven, let stand for a couple of minutes, slice, and serve warm.

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 and protein-rich frittata featuring herb-roasted vegetables layered with creamy goat cheese. This dish delivers a delightful mix of savory roasted red bell peppers, zucchini, and red onion, perfectly complemented by fresh basil and thyme, all incorporated into a fluffy egg base for a satisfying meal any time of the day.

NUTRITION

439kcal
Protein
32g
Fat
28.1g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

2 large egg whites

1 oz goat cheese

0.5 cup red bell pepper (diced)

0.5 cup zucchini (diced)

0.25 cup red onion (diced)

1 tsp olive oil

1 tbsp fresh basil (chopped)

1 tsp fresh thyme (chopped)

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced red bell pepper, zucchini, and red onion in olive oil, fresh basil, and thyme. Spread them on a baking sheet and roast for 12-15 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, whisk together the whole eggs and egg whites in a bowl until well combined.

  • 3

    Crumble the goat cheese into the egg mixture, reserving a small amount for garnish if desired.

  • 4

    Once the vegetables are roasted, reduce the oven temperature to 350°F. Add the vegetables into a lightly oiled, oven-safe skillet, then pour the egg and goat cheese mixture evenly over the veggies.

  • 5

    Cook on the stovetop over medium heat for about 4-5 minutes until the edges start to set.

  • 6

    Transfer the skillet to the oven and bake for an additional 8-10 minutes until the frittata is fully set in the center.

  • 7

    Remove from oven, let stand for a couple of minutes, slice, and serve warm.