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 featuring herb-roasted vegetables and tangy goat cheese. This dish combines roasted red bell pepper, zucchini, spinach, and onions with a rich mixture of eggs and egg whites, accented by fresh garlic and mixed herbs, to deliver a balanced medley of flavors and textures perfect for any meal of the day.

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NUTRITION

491kcal
Protein
38.9g
Fat
31.0g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

1 ounce goat cheese

1/2 medium red bell pepper

1/2 medium zucchini

1 cup spinach

1/4 cup chopped onion

1 garlic clove

1 teaspoon olive oil

1 tablespoon mixed fresh herbs (thyme, rosemary, parsley)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Chop the red bell pepper, zucchini, onion, and garlic into small pieces. Rinse the spinach and roughly chop the mixed fresh herbs.

  • 3

    In a small bowl, toss the chopped vegetables with olive oil and a sprinkle of salt and pepper. Spread them on a baking sheet and roast in the preheated oven for about 10-12 minutes until they begin to soften and caramelize slightly.

  • 4

    While the vegetables roast, in a mixing bowl whisk together the eggs and egg whites until well combined. Stir in the roasted vegetables (saving a few for garnish if desired) and gently fold in the crumbled goat cheese along with the fresh herbs.

  • 5

    Pour the mixture into an oven-safe skillet or a small baking dish. Return to the oven and bake for 12-15 minutes, or until the frittata is set and the edges begin to lightly brown.

  • 6

    Remove from the oven, let cool for a couple of minutes, then slice and serve warm. Enjoy your nutrient-packed, herb-roasted vegetable and goat cheese frittata!

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 featuring herb-roasted vegetables and tangy goat cheese. This dish combines roasted red bell pepper, zucchini, spinach, and onions with a rich mixture of eggs and egg whites, accented by fresh garlic and mixed herbs, to deliver a balanced medley of flavors and textures perfect for any meal of the day.

NUTRITION

491kcal
Protein
38.9g
Fat
31.0g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

1 ounce goat cheese

1/2 medium red bell pepper

1/2 medium zucchini

1 cup spinach

1/4 cup chopped onion

1 garlic clove

1 teaspoon olive oil

1 tablespoon mixed fresh herbs (thyme, rosemary, parsley)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Chop the red bell pepper, zucchini, onion, and garlic into small pieces. Rinse the spinach and roughly chop the mixed fresh herbs.

  • 3

    In a small bowl, toss the chopped vegetables with olive oil and a sprinkle of salt and pepper. Spread them on a baking sheet and roast in the preheated oven for about 10-12 minutes until they begin to soften and caramelize slightly.

  • 4

    While the vegetables roast, in a mixing bowl whisk together the eggs and egg whites until well combined. Stir in the roasted vegetables (saving a few for garnish if desired) and gently fold in the crumbled goat cheese along with the fresh herbs.

  • 5

    Pour the mixture into an oven-safe skillet or a small baking dish. Return to the oven and bake for 12-15 minutes, or until the frittata is set and the edges begin to lightly brown.

  • 6

    Remove from the oven, let cool for a couple of minutes, then slice and serve warm. Enjoy your nutrient-packed, herb-roasted vegetable and goat cheese frittata!