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 flavorful frittata featuring a medley of roasted zucchini, red bell pepper, and tender spinach, perfectly complemented by tangy goat cheese and fresh herbs. This dish offers a delightful balance of creamy richness and garden-fresh vibrancy that's ideal any time of day.

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NUTRITION

427kcal
Protein
34g
Fat
28.6g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

2 large Egg Whites

1 small Zucchini

1/2 medium Red Bell Pepper (halved)

1 cup Baby Spinach

1 oz Goat Cheese

1 tsp Olive Oil

1 tbsp Fresh Basil

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the zucchini and red bell pepper into bite-sized pieces and toss them with olive oil, fresh basil, thyme, salt, and pepper. Roast in the oven for 10 minutes until softened.

  • 2

    While the vegetables roast, crack the eggs and add the egg whites into a bowl. Whisk them until well combined. Season with a little salt and pepper.

  • 3

    Once the vegetables are roasted, lower the oven temperature to 350°F.

  • 4

    Mix the roasted vegetables and fresh baby spinach into the egg mixture. Pour the mixture into a lightly greased, oven-safe skillet or baking dish.

  • 5

    Sprinkle crumbled goat cheese evenly over the top.

  • 6

    Bake in the oven for 12-15 minutes, or until the frittata is set and slightly golden around the edges.

  • 7

    Remove 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 light yet flavorful frittata featuring a medley of roasted zucchini, red bell pepper, and tender spinach, perfectly complemented by tangy goat cheese and fresh herbs. This dish offers a delightful balance of creamy richness and garden-fresh vibrancy that's ideal any time of day.

NUTRITION

427kcal
Protein
34g
Fat
28.6g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

2 large Egg Whites

1 small Zucchini

1/2 medium Red Bell Pepper (halved)

1 cup Baby Spinach

1 oz Goat Cheese

1 tsp Olive Oil

1 tbsp Fresh Basil

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the zucchini and red bell pepper into bite-sized pieces and toss them with olive oil, fresh basil, thyme, salt, and pepper. Roast in the oven for 10 minutes until softened.

  • 2

    While the vegetables roast, crack the eggs and add the egg whites into a bowl. Whisk them until well combined. Season with a little salt and pepper.

  • 3

    Once the vegetables are roasted, lower the oven temperature to 350°F.

  • 4

    Mix the roasted vegetables and fresh baby spinach into the egg mixture. Pour the mixture into a lightly greased, oven-safe skillet or baking dish.

  • 5

    Sprinkle crumbled goat cheese evenly over the top.

  • 6

    Bake in the oven for 12-15 minutes, or until the frittata is set and slightly golden around the edges.

  • 7

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