Fluffy Spinach & Goat Cheese Frittata

Name: Fluffy Spinach & Goat Cheese Frittata
Total time: 25 min
Yield: 4 people
Ingredients: 8 large Eggs; 0.25 cup Cooking Cream; 5 oz Fresh Spinach; 1 medium Red Bell Pepper; 2 stalks Green Onions; 2 oz Goat Cheese; 1 tbsp Olive Oil; 0.5 tsp Salt; 0.25 tsp Black Pepper

Vegetarian • Gluten-FreeUnder 30 MinsHigh ProteinOne-PotBreakfast • Brunch • LunchMediterranean

Easy

25min

280kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A savory egg-based dish packed with sautéed spinach, peppers, and creamy goat cheese.

This vibrant vegetable frittata is the ultimate fridge-clearing meal, transforming fresh spinach, crisp bell peppers, and tangy goat cheese into a fluffy, golden masterpiece. Rich in protein and healthy fats, the addition of cooking cream ensures a velvety texture that contrasts perfectly with the fresh crunch of green onions. It's an effortless, elegant dish suitable for a hearty breakfast, a light lunch, or a quick dinner that helps reduce food waste while delivering sophisticated flavors.

Ingredients

8 large Eggs
60 ml Cooking Cream
150 g Fresh Spinach
1 medium Red Bell Pepper
2 stalks Green Onions
60 g Goat Cheese
1 tbsp Olive Oil
0.5 tsp Salt
0.25 tsp Black Pepper

Instructions

1
Preheat your oven broiler (grill setting) to high.
2
Dice the red bell pepper and chop the green onions and spinach.
3
In a bowl, whisk together the eggs, cooking cream, 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 spinach to the skillet and cook for 1-2 minutes until wilted.
6
Pour the egg mixture over the vegetables, tilting the pan to ensure even distribution. Sprinkle the chopped green onions on top.
7
Crumble the goat cheese evenly over the surface.
8
Let cook on the stovetop for about 4-5 minutes until the edges are set but the center is still slightly runny.
9
Transfer the skillet to the oven and broil for 3-5 minutes until the eggs are fully puffy and golden brown.
10
Slice into wedges and serve warm.

Chef's Tips

•If you don't have an oven-safe skillet, you can cook it entirely on the stovetop on low heat with a lid on.
•Leftovers store well in the fridge for up to 3 days.

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Recipe By

Kitchen Buddy Chef