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 light yet satisfying frittata bursting with the fresh flavors of roasted zucchini, red bell pepper, and spinach, perfectly balanced with creamy goat cheese and aromatic herbs. This versatile dish works for breakfast, lunch, or dinner, providing a delightful, savory experience with a balanced nutritional profile.

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NUTRITION

491kcal
Protein
32.5g
Fat
33.3g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 ounce Goat Cheese

1 cup chopped Zucchini

1 medium Red Bell Pepper

1 cup Spinach

1 teaspoon Olive Oil

1 teaspoon Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly toss the chopped zucchini and sliced red bell pepper with olive oil, mixed herbs, salt, and pepper, then roast them on a baking sheet for about 10 minutes until they are slightly tender.

  • 3

    In a bowl, whisk together the eggs until well combined. Season with a pinch of salt and pepper.

  • 4

    Add the roasted vegetables and fresh spinach into the egg mixture, stirring gently.

  • 5

    Pour the mixture into an oven-safe skillet or a greased baking dish. Crumble the goat cheese evenly over the top.

  • 6

    Bake in the preheated oven for 15-20 minutes, or until the eggs are set and the edges are slightly golden.

  • 7

    Allow the frittata to cool for a few minutes before slicing and serving.

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 light yet satisfying frittata bursting with the fresh flavors of roasted zucchini, red bell pepper, and spinach, perfectly balanced with creamy goat cheese and aromatic herbs. This versatile dish works for breakfast, lunch, or dinner, providing a delightful, savory experience with a balanced nutritional profile.

NUTRITION

491kcal
Protein
32.5g
Fat
33.3g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 ounce Goat Cheese

1 cup chopped Zucchini

1 medium Red Bell Pepper

1 cup Spinach

1 teaspoon Olive Oil

1 teaspoon Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Lightly toss the chopped zucchini and sliced red bell pepper with olive oil, mixed herbs, salt, and pepper, then roast them on a baking sheet for about 10 minutes until they are slightly tender.

  • 3

    In a bowl, whisk together the eggs until well combined. Season with a pinch of salt and pepper.

  • 4

    Add the roasted vegetables and fresh spinach into the egg mixture, stirring gently.

  • 5

    Pour the mixture into an oven-safe skillet or a greased baking dish. Crumble the goat cheese evenly over the top.

  • 6

    Bake in the preheated oven for 15-20 minutes, or until the eggs are set and the edges are slightly golden.

  • 7

    Allow the frittata to cool for a few minutes before slicing and serving.