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 delightful frittata filled with tender, herb-roasted vegetables and tangy goat cheese. This dish harmonizes the rich flavors of roasted zucchini, bell peppers, and tomatoes with a fluffy custard of eggs and egg whites, finished with fresh herbs for a burst of aromatic freshness.

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NUTRITION

287kcal
Protein
18.5g
Fat
16.6g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

4 large Egg Whites

1 oz Goat Cheese

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the zucchini into half-moons, slice the red bell pepper into strips, and halve the cherry tomatoes.

  • 3

    Toss the chopped vegetables with olive oil, fresh herbs, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    In a bowl, whisk together the whole eggs and egg whites. Season with a pinch of salt and pepper.

  • 6

    Stir in the crumbled goat cheese into the egg mixture.

  • 7

    Once the vegetables are roasted, lower the oven temperature to 350°F (175°C). Gently fold the vegetables into the egg and goat cheese mixture.

  • 8

    Pour the mixture into a lightly oiled, oven-safe skillet and cook on the stovetop over medium heat for 2-3 minutes until the edges begin to set.

  • 9

    Transfer the skillet to the oven and bake for an additional 10-12 minutes until the frittata is fully set and lightly golden on top.

  • 10

    Remove from the oven, let cool slightly, 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 delightful frittata filled with tender, herb-roasted vegetables and tangy goat cheese. This dish harmonizes the rich flavors of roasted zucchini, bell peppers, and tomatoes with a fluffy custard of eggs and egg whites, finished with fresh herbs for a burst of aromatic freshness.

NUTRITION

287kcal
Protein
18.5g
Fat
16.6g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

4 large Egg Whites

1 oz Goat Cheese

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the zucchini into half-moons, slice the red bell pepper into strips, and halve the cherry tomatoes.

  • 3

    Toss the chopped vegetables with olive oil, fresh herbs, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    In a bowl, whisk together the whole eggs and egg whites. Season with a pinch of salt and pepper.

  • 6

    Stir in the crumbled goat cheese into the egg mixture.

  • 7

    Once the vegetables are roasted, lower the oven temperature to 350°F (175°C). Gently fold the vegetables into the egg and goat cheese mixture.

  • 8

    Pour the mixture into a lightly oiled, oven-safe skillet and cook on the stovetop over medium heat for 2-3 minutes until the edges begin to set.

  • 9

    Transfer the skillet to the oven and bake for an additional 10-12 minutes until the frittata is fully set and lightly golden on top.

  • 10

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