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 light yet satisfying frittata bursting with roasted vegetables, fresh herbs, and tangy goat cheese. This versatile dish works beautifully for breakfast, lunch, or dinner, offering a delightful blend of textures and flavors in every bite.

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NUTRITION

520kcal
Protein
37.3g
Fat
35.5g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 large eggs (approx. 250g)

1 ounce goat cheese (28g)

1/2 cup chopped red bell pepper (75g)

1/2 cup chopped zucchini (90g)

1/2 cup raw spinach (15g)

1/4 cup chopped red onion (40g)

1 teaspoon olive oil (4.5g)

1 tablespoon chopped fresh herbs

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PREPARATION

  • 1

    Preheat your oven broiler to prepare for a quick finish, or preheat your oven to 375°F if baking longer.

  • 2

    In a bowl, whisk the eggs until well beaten. Season lightly with salt and pepper if desired.

  • 3

    Heat olive oil in an oven-safe skillet over medium heat. Sauté red onion, red bell pepper, and zucchini for about 4-5 minutes until slightly softened.

  • 4

    Add the spinach and chopped herbs to the skillet, stirring until just wilted.

  • 5

    Pour the whisked eggs over the sautéed vegetables, ensuring even distribution.

  • 6

    Crumble the goat cheese evenly on top of the egg mixture.

  • 7

    Allow the frittata to cook on the stovetop for 2-3 minutes until the edges begin to set.

  • 8

    Transfer the skillet to the oven and bake for 8-10 minutes, or place under the broiler for 3-4 minutes until the top is set and lightly golden.

  • 9

    Remove from the oven and let it cool for a couple of minutes before slicing. 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 light yet satisfying frittata bursting with roasted vegetables, fresh herbs, and tangy goat cheese. This versatile dish works beautifully for breakfast, lunch, or dinner, offering a delightful blend of textures and flavors in every bite.

NUTRITION

520kcal
Protein
37.3g
Fat
35.5g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 large eggs (approx. 250g)

1 ounce goat cheese (28g)

1/2 cup chopped red bell pepper (75g)

1/2 cup chopped zucchini (90g)

1/2 cup raw spinach (15g)

1/4 cup chopped red onion (40g)

1 teaspoon olive oil (4.5g)

1 tablespoon chopped fresh herbs

PREPARATION

  • 1

    Preheat your oven broiler to prepare for a quick finish, or preheat your oven to 375°F if baking longer.

  • 2

    In a bowl, whisk the eggs until well beaten. Season lightly with salt and pepper if desired.

  • 3

    Heat olive oil in an oven-safe skillet over medium heat. Sauté red onion, red bell pepper, and zucchini for about 4-5 minutes until slightly softened.

  • 4

    Add the spinach and chopped herbs to the skillet, stirring until just wilted.

  • 5

    Pour the whisked eggs over the sautéed vegetables, ensuring even distribution.

  • 6

    Crumble the goat cheese evenly on top of the egg mixture.

  • 7

    Allow the frittata to cook on the stovetop for 2-3 minutes until the edges begin to set.

  • 8

    Transfer the skillet to the oven and bake for 8-10 minutes, or place under the broiler for 3-4 minutes until the top is set and lightly golden.

  • 9

    Remove from the oven and let it cool for a couple of minutes before slicing. Serve warm.