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 medley of roasted vegetables and creamy goat cheese nestled within a fluffy frittata. Bursting with fresh herbs and lightly caramelized veggies, this dish is perfect any time of the day. The gentle balance between tangy goat cheese and tender, roasted produce creates a well-rounded flavor experience that is both nourishing and indulgent.

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NUTRITION

446kcal
Protein
33.6g
Fat
30.9g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz goat cheese

1/2 medium red bell pepper

1/2 medium zucchini

1 cup baby spinach

1/4 small red onion

1 tsp olive oil

1 tbsp fresh herbs (thyme or basil)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Dice the red bell pepper, zucchini, and red onion into bite-sized pieces. Roughly chop the baby spinach and fresh herbs.

  • 3

    Heat the olive oil in an oven-safe skillet over medium heat. Add the chopped red onion and sauté until slightly softened, about 2 minutes.

  • 4

    Add the red bell pepper and zucchini to the skillet and continue to sauté for another 3-4 minutes until the vegetables are just tender.

  • 5

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

  • 6

    In a bowl, whisk the eggs until thoroughly combined. Pour the eggs evenly over the sautéed vegetables in the skillet.

  • 7

    Crumble the goat cheese evenly over the top of the egg and vegetable mixture.

  • 8

    Allow the mixture to cook undisturbed on the stovetop for about 2 minutes to set the edges.

  • 9

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and the top is slightly golden.

  • 10

    Remove the frittata from the oven, let it 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

Savor a delightful medley of roasted vegetables and creamy goat cheese nestled within a fluffy frittata. Bursting with fresh herbs and lightly caramelized veggies, this dish is perfect any time of the day. The gentle balance between tangy goat cheese and tender, roasted produce creates a well-rounded flavor experience that is both nourishing and indulgent.

NUTRITION

446kcal
Protein
33.6g
Fat
30.9g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz goat cheese

1/2 medium red bell pepper

1/2 medium zucchini

1 cup baby spinach

1/4 small red onion

1 tsp olive oil

1 tbsp fresh herbs (thyme or basil)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Dice the red bell pepper, zucchini, and red onion into bite-sized pieces. Roughly chop the baby spinach and fresh herbs.

  • 3

    Heat the olive oil in an oven-safe skillet over medium heat. Add the chopped red onion and sauté until slightly softened, about 2 minutes.

  • 4

    Add the red bell pepper and zucchini to the skillet and continue to sauté for another 3-4 minutes until the vegetables are just tender.

  • 5

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

  • 6

    In a bowl, whisk the eggs until thoroughly combined. Pour the eggs evenly over the sautéed vegetables in the skillet.

  • 7

    Crumble the goat cheese evenly over the top of the egg and vegetable mixture.

  • 8

    Allow the mixture to cook undisturbed on the stovetop for about 2 minutes to set the edges.

  • 9

    Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and the top is slightly golden.

  • 10

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