Farmhouse Spinach & Goat Cheese Frittata

Name: Farmhouse Spinach & Goat Cheese Frittata
Total time: 25 min
Yield: 4 people
Ingredients: 8 count Large Eggs; 5 oz Fresh Spinach; 3.5 oz Goat Cheese (Crumbled); 1 medium Red Bell Pepper; 3 stalks Green Onions; 0.25 cup Milk; 0.5 cup Cherry Tomatoes; 2 cloves Garlic; 1 tbsp Olive Oil; 0.5 tsp Salt; 0.5 tsp Black Pepper

Vegetarian • Gluten-Free • Low CarbUnder 30 MinsHigh ProteinOne-PotBreakfast • Brunch

Easy

25min

280kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A fluffy and savory frittata packed with fresh spinach, sweet bell peppers, and tangy goat cheese. A perfect one-pan meal for any time of day.

This Farmhouse Spinach & Goat Cheese Frittata is the ultimate solution for a quick, nutritious, and elegant meal that works just as well for a lazy Sunday brunch as it does for a speedy weeknight dinner. At the heart of this dish is the incredible combination of fluffy, aerated eggs and the tangy, creamy bite of fresh goat cheese. The Farmhouse Spinach & Goat Cheese Frittata isn't just about taste; it's a celebration of fresh produce, utilizing vibrant green spinach and crunchy bell peppers to create a textural masterpiece. Frittatas are the unsung heroes of the kitchen, bridging the gap between an omelet and a quiche without the fuss of a crust. By starting on the stovetop and finishing in the oven, you achieve that perfect golden-brown crust while keeping the center moist and tender. The addition of burst cherry tomatoes adds a sweetness that cuts through the richness of the eggs, while the sharp goat cheese provides a savory depth that lingers on the palate. Whether you are looking to clear out your fridge or impress guests with a colorful centerpiece, this Farmhouse Spinach & Goat Cheese Frittata delivers on all fronts. It is packed with protein, healthy fats, and essential vitamins, making it a guilt-free indulgence that keeps you full for hours. Serve it warm right out of the skillet or at room temperature for a sophisticated picnic treat.

Ingredients

8 count Large Eggs
150 g Fresh Spinach
100 g Goat Cheese (Crumbled)
1 medium Red Bell Pepper
3 stalks Green Onions
60 ml Milk
100 g Cherry Tomatoes
2 cloves Garlic
1 tbsp Olive Oil
0.5 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Preheat your oven to 190°C (375°F).
2
Dice the red bell pepper, slice the green onions, halve the cherry tomatoes, and mince the garlic.
3
In a bowl, whisk together the eggs, milk, salt, and black pepper until frothy.
4
Heat the olive oil in an oven-safe skillet over medium heat. Add the red bell pepper and sauté for 3-4 minutes until softened.
5
Add the garlic and spinach to the skillet. Cook for 1-2 minutes until the spinach is just wilted.
6
Spread the vegetables evenly in the pan and pour the egg mixture over them. Do not stir.
7
Scatter the cherry tomatoes and crumbled goat cheese on top of the eggs.
8
Let cook on the stovetop for 2 minutes until the edges start to set.
9
Transfer the skillet to the oven and bake for 10-12 minutes, or until the center is set and slightly golden.
10
Garnish with fresh green onions before serving.

Chef's Tips

•If you don't have an oven-safe skillet, you can transfer the sautéed vegetable mixture to a greased baking dish before adding the eggs.
•Don't overbake, or the eggs will become rubbery; pull it out when the center still has a tiny jiggle.

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