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 this light yet satisfying frittata bursting with roasted vegetables, creamy goat cheese, and fragrant herbs. The blend of sweet roasted bell peppers, tender zucchini, and fresh spinach creates a delightful medley combined with the rich, velvety texture of eggs and tangy goat cheese. Perfect for any meal, it's both nutritious and delicious.

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NUTRITION

260kcal
Protein
14.3g
Fat
16.1g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 ounce Goat Cheese

0.5 cup diced Red Bell Pepper

0.5 cup sliced Zucchini

0.25 cup chopped Red Onion

1 cup Spinach

0.5 cup halved Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Basil/Parsley)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, whisk the eggs and season lightly with salt and pepper.

  • 3

    Heat olive oil in an oven-safe skillet over medium heat. Add red bell pepper, zucchini, and red onion. Sauté for about 3-4 minutes until they begin to soften.

  • 4

    Add spinach and cherry tomatoes to the skillet and cook for another 2 minutes until the spinach wilts slightly.

  • 5

    Pour the whisked eggs evenly over the vegetables in the skillet. Allow the mixture to settle for about a minute.

  • 6

    Crumble the goat cheese over the top and sprinkle with fresh chopped herbs.

  • 7

    Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and the frittata is lightly golden around the edges.

  • 8

    Remove from the oven, let cool slightly, then 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 this light yet satisfying frittata bursting with roasted vegetables, creamy goat cheese, and fragrant herbs. The blend of sweet roasted bell peppers, tender zucchini, and fresh spinach creates a delightful medley combined with the rich, velvety texture of eggs and tangy goat cheese. Perfect for any meal, it's both nutritious and delicious.

NUTRITION

260kcal
Protein
14.3g
Fat
16.1g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 ounce Goat Cheese

0.5 cup diced Red Bell Pepper

0.5 cup sliced Zucchini

0.25 cup chopped Red Onion

1 cup Spinach

0.5 cup halved Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Basil/Parsley)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, whisk the eggs and season lightly with salt and pepper.

  • 3

    Heat olive oil in an oven-safe skillet over medium heat. Add red bell pepper, zucchini, and red onion. Sauté for about 3-4 minutes until they begin to soften.

  • 4

    Add spinach and cherry tomatoes to the skillet and cook for another 2 minutes until the spinach wilts slightly.

  • 5

    Pour the whisked eggs evenly over the vegetables in the skillet. Allow the mixture to settle for about a minute.

  • 6

    Crumble the goat cheese over the top and sprinkle with fresh chopped herbs.

  • 7

    Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and the frittata is lightly golden around the edges.

  • 8

    Remove from the oven, let cool slightly, then slice and serve warm.