Garden Spinach and Goat Cheese Frittata

Name: Garden Spinach and Goat Cheese Frittata
Total time: 25 min
Yield: 4 people
Ingredients: 8 large Eggs; 0.25 cup Cooking Cream; 5 oz Fresh Spinach; 3 stalks Green Onions; 1 cup Cherry Tomatoes; 3.5 oz Goat Cheese; 1 tbsp Ghee; 0.5 tsp Salt; 0.25 tsp Black Pepper

Vegetarian • Gluten-Free • Keto • Low CarbUnder 30 MinsHigh ProteinStovetop • BakingBreakfast • Brunch • Lunch

Easy

25min

280kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A fluffy, savory frittata packed with fresh spinach, bursting cherry tomatoes, and tangy dollops of goat cheese.

This Garden Spinach and Goat Cheese Frittata is the ultimate answer to a healthy, protein-packed meal that feels elegant yet comes together in minutes. Perfect for a slow weekend brunch or a quick weeknight dinner, this frittata leverages the fresh flavors of spinach and tangy goat cheese to create a texture that is both fluffy and creamy. Unlike a quiche, a Garden Spinach and Goat Cheese Frittata requires no crust, making it a fantastic gluten-free and low-carb option that doesn't sacrifice satisfaction. The secret lies in the gentle sautéing of the green onions and cherry tomatoes before adding the egg mixture, ensuring every bite is bursting with savory sweetness. Whether you are meal-prepping for the week ahead or scrambling to use up fresh produce like spinach and eggs, this recipe is forgiving and versatile. The goat cheese melts slightly but holds its shape, offering pockets of rich, tart goodness that cut through the richness of the eggs and cream. Serve this Garden Spinach and Goat Cheese Frittata warm right out of the skillet or at room temperature for a sophisticated picnic treat.

Ingredients

8 large Eggs
60 ml Cooking Cream
150 g Fresh Spinach
3 stalks Green Onions
150 g Cherry Tomatoes
100 g Goat Cheese
1 tbsp Ghee
0.5 tsp Salt
0.25 tsp Black Pepper

Instructions

1
Preheat your oven to 200°C (400°F).
2
In a bowl, whisk together the eggs, cooking cream, salt, and black pepper until well combined.
3
Chop the green onions and halve the cherry tomatoes.
4
Heat the ghee in an oven-safe skillet over medium heat. Add the green onions and cherry tomatoes, sautéing for 2-3 minutes until softened.
5
Add the spinach to the skillet and cook until just wilted, about 1-2 minutes.
6
Pour the egg mixture into the skillet, tilting the pan to ensure the vegetables are evenly distributed.
7
Cook undisturbed on the stovetop for 2-3 minutes until the edges start to set.
8
Crumble the goat cheese over the top of the eggs.
9
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and slightly puffed.
10
Remove from the oven, let it cool for a few minutes, slice into wedges, and serve.

Chef's Tips

•If you don't have an oven-safe skillet, you can cook the vegetables in a regular pan and transfer everything to a greased baking dish before baking.
•For extra flavor, sprinkle some fresh herbs like dill or parsley on top before serving.

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Recipe By

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