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 roasted vegetables infused with fresh herbs and a creamy burst of goat cheese. This dish melds the richness of eggs with the vibrant flavors of bell peppers, zucchini, and spinach, creating a harmonious balance of textures and tastes perfect for any meal of the day.

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NUTRITION

467kcal
Protein
32.5g
Fat
31.8g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz goat cheese

1 cup diced red bell pepper

1/2 cup diced zucchini

1 cup spinach

1 tsp olive oil

2 tbsp mixed fresh herbs (basil & parsley)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    On a baking sheet, toss the diced red bell pepper and zucchini with olive oil, salt, and pepper. Roast in the oven for about 10-12 minutes until tender.

  • 3

    While the vegetables roast, whisk the eggs in a bowl and season with salt, pepper, and chopped fresh herbs.

  • 4

    Once the vegetables are roasted, add them along with the spinach into an oven-safe skillet. Sauté briefly until the spinach wilts slightly.

  • 5

    Pour the egg mixture evenly over the vegetables. Crumble the goat cheese on top.

  • 6

    Reduce the oven temperature to 375°F and transfer the skillet to the oven. Bake for 12-15 minutes or until the eggs are set and lightly golden.

  • 7

    Remove from the oven and let the frittata 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

Enjoy a light yet satisfying frittata featuring roasted vegetables infused with fresh herbs and a creamy burst of goat cheese. This dish melds the richness of eggs with the vibrant flavors of bell peppers, zucchini, and spinach, creating a harmonious balance of textures and tastes perfect for any meal of the day.

NUTRITION

467kcal
Protein
32.5g
Fat
31.8g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz goat cheese

1 cup diced red bell pepper

1/2 cup diced zucchini

1 cup spinach

1 tsp olive oil

2 tbsp mixed fresh herbs (basil & parsley)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    On a baking sheet, toss the diced red bell pepper and zucchini with olive oil, salt, and pepper. Roast in the oven for about 10-12 minutes until tender.

  • 3

    While the vegetables roast, whisk the eggs in a bowl and season with salt, pepper, and chopped fresh herbs.

  • 4

    Once the vegetables are roasted, add them along with the spinach into an oven-safe skillet. Sauté briefly until the spinach wilts slightly.

  • 5

    Pour the egg mixture evenly over the vegetables. Crumble the goat cheese on top.

  • 6

    Reduce the oven temperature to 375°F and transfer the skillet to the oven. Bake for 12-15 minutes or until the eggs are set and lightly golden.

  • 7

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