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 a delicious and versatile frittata bursting with roasted vegetables, creamy goat cheese, and fresh herbs. The combination of whole eggs and egg whites creates a light yet satisfying texture perfect for any time of day.

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NUTRITION

490kcal
Protein
36.0g
Fat
33g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 large egg whites

1.5 oz goat cheese

1/2 cup chopped zucchini

1/2 cup chopped red bell pepper

1/2 cup halved cherry tomatoes

1/2 cup fresh spinach

1 tsp olive oil

1 tbsp mixed fresh herbs

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, whisk together the 3 whole eggs and 2 egg whites until smooth.

  • 3

    Heat a small, oven-proof skillet over medium heat and add 1 teaspoon of olive oil.

  • 4

    Add the chopped zucchini, red bell pepper, and cherry tomatoes to the skillet. Sauté until the vegetables are just tender, about 3-4 minutes.

  • 5

    Stir in the fresh spinach and mixed herbs, allowing the spinach to wilt slightly.

  • 6

    Pour the egg mixture evenly over the vegetables in the skillet.

  • 7

    Sprinkle the crumbled goat cheese evenly on top of the eggs.

  • 8

    Allow the frittata to cook on the stovetop for 2 minutes, then transfer the skillet to the preheated oven.

  • 9

    Bake for 10-12 minutes, or until the eggs are set and the edges begin to pull away from the skillet.

  • 10

    Remove from oven, 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

Savor a delicious and versatile frittata bursting with roasted vegetables, creamy goat cheese, and fresh herbs. The combination of whole eggs and egg whites creates a light yet satisfying texture perfect for any time of day.

NUTRITION

490kcal
Protein
36.0g
Fat
33g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 large egg whites

1.5 oz goat cheese

1/2 cup chopped zucchini

1/2 cup chopped red bell pepper

1/2 cup halved cherry tomatoes

1/2 cup fresh spinach

1 tsp olive oil

1 tbsp mixed fresh herbs

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, whisk together the 3 whole eggs and 2 egg whites until smooth.

  • 3

    Heat a small, oven-proof skillet over medium heat and add 1 teaspoon of olive oil.

  • 4

    Add the chopped zucchini, red bell pepper, and cherry tomatoes to the skillet. Sauté until the vegetables are just tender, about 3-4 minutes.

  • 5

    Stir in the fresh spinach and mixed herbs, allowing the spinach to wilt slightly.

  • 6

    Pour the egg mixture evenly over the vegetables in the skillet.

  • 7

    Sprinkle the crumbled goat cheese evenly on top of the eggs.

  • 8

    Allow the frittata to cook on the stovetop for 2 minutes, then transfer the skillet to the preheated oven.

  • 9

    Bake for 10-12 minutes, or until the eggs are set and the edges begin to pull away from the skillet.

  • 10

    Remove from oven, slice, and serve warm.