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 vibrant, savory frittata bursting with roasted vegetables, fresh herbs, and tangy goat cheese. This versatile dish is perfect any time of day, offering a delightful mix of textures and flavors with an herb-infused egg custard base that is both satisfying and nutritious.

Try 7 days free, then $12.99 / mo.

NUTRITION

420kcal
Protein
33.2g
Fat
26.2g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 large egg whites

1 oz goat cheese

1/2 medium red bell pepper

1/2 medium zucchini

1 cup baby spinach

1/4 medium yellow onion

1 tsp olive oil

2 tbsp fresh mixed herbs

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the red bell pepper, zucchini, and yellow onion. Toss these with olive oil, salt, and pepper, then roast on a baking sheet for about 12-15 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, whisk together 3 whole eggs, 2 egg whites, and chopped fresh herbs in a bowl. Season with a pinch of salt and pepper.

  • 4

    Once the vegetables are roasted, stir in the baby spinach and allow it to wilt slightly in the residual heat.

  • 5

    Pour the egg mixture over the roasted vegetables in an oven-safe skillet or baking dish. Sprinkle goat cheese over the top.

  • 6

    Bake the frittata in the preheated oven for 12-15 minutes or until the eggs are set and the top is lightly golden.

  • 7

    Remove from the oven, let it 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

Enjoy a vibrant, savory frittata bursting with roasted vegetables, fresh herbs, and tangy goat cheese. This versatile dish is perfect any time of day, offering a delightful mix of textures and flavors with an herb-infused egg custard base that is both satisfying and nutritious.

NUTRITION

420kcal
Protein
33.2g
Fat
26.2g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 large egg whites

1 oz goat cheese

1/2 medium red bell pepper

1/2 medium zucchini

1 cup baby spinach

1/4 medium yellow onion

1 tsp olive oil

2 tbsp fresh mixed herbs

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the red bell pepper, zucchini, and yellow onion. Toss these with olive oil, salt, and pepper, then roast on a baking sheet for about 12-15 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, whisk together 3 whole eggs, 2 egg whites, and chopped fresh herbs in a bowl. Season with a pinch of salt and pepper.

  • 4

    Once the vegetables are roasted, stir in the baby spinach and allow it to wilt slightly in the residual heat.

  • 5

    Pour the egg mixture over the roasted vegetables in an oven-safe skillet or baking dish. Sprinkle goat cheese over the top.

  • 6

    Bake the frittata in the preheated oven for 12-15 minutes or until the eggs are set and the top is lightly golden.

  • 7

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