Garden Vegetable & Goat Cheese Frittata

Name: Garden Vegetable & Goat Cheese Frittata
Total time: 20 min
Yield: 2 people
Ingredients: 6 large Eggs; 2 tbsp Milk; 4 cups Fresh Spinach; 1 medium Red Bell Pepper; 3 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 ProteinStovetopLunchMediterranean

Easy

20min

380kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A fluffy, savory egg dish packed with sautéed spinach, peppers, and onions, topped with creamy goat cheese chunks.

This vibrant frittata is the ultimate fridge-clearing lunch, designed to use up delicate greens and crisp vegetables before they spoil. By combining nutrient-dense spinach and bell peppers with protein-rich eggs and creamy goat cheese, you get a balanced meal that keeps you full for hours. The natural sweetness of the sautéed green onions balances the tang of the cheese, while the eggs bind everything into a sliceable, meal-prep-friendly format. It's a quick, one-pan dish that works equally well served warm or at room temperature.

Ingredients

6 large Eggs
2 tbsp Milk
100 g Fresh Spinach
1 medium Red Bell Pepper
3 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 slice the green onions (keep whites and greens separate). Roughly chop the spinach.
3
In a medium bowl, whisk 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 green onion whites. Sauté for 3-4 minutes until softened.
5
Add the spinach to the skillet and cook for 1-2 minutes until wilted.
6
Reduce heat to low and pour the egg mixture over the vegetables. Tilt the pan slightly to distribute the eggs evenly.
7
Crumble the goat cheese over the top. Cook undisturbed for 4-5 minutes until the edges are set but the center is still slightly runny.
8
Transfer the skillet to the oven and broil for 3-5 minutes until the top is puffed, golden, and fully set.
9
Garnish with the remaining green onion tops before serving.

Chef's Tips

•If you don't have an oven-safe skillet, cover the pan with a lid in step 7 and cook on low heat for 8-10 minutes until set.
•Add chili flakes for a spicy kick.

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Recipe By

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