Spinach & Goat Cheese Frittata with Fresh Salad

Name: Spinach & Goat Cheese Frittata with Fresh Salad
Total time: 20 min
Yield: 2 people
Ingredients: 6 large Eggs; 4 cups Fresh Spinach; 2 oz Goat Cheese; 2 tbsp Milk; 0.5 medium Red Onion; 1 clove Garlic; 1 tbsp Olive Oil; 1 cup Cherry Tomatoes; 1 small Cucumber; 0.5 fruit Lemon; 1 pinch Salt; 1 pinch Black Pepper

Vegetarian • Gluten-Free • Keto • Low CarbUnder 30 MinsHigh ProteinLunch

Easy

20min

380kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A fluffy open-faced omelet topped with creamy goat cheese, served with a zesty side salad.

This vibrant and airy frittata is the ultimate quick lunch solution that doesn't compromise on flavor or nutrition. By pairing protein-rich eggs with nutrient-dense spinach and tangy goat cheese, you get a satisfying meal that feels gourmet but comes together in minutes. The accompanying side salad of crisp cucumbers and bursting cherry tomatoes adds a refreshing crunch and acidity that cuts through the richness of the eggs. It's a low-carb, keto-friendly option that maximizes your fresh produce before it spoils.

Ingredients

6 large Eggs
100 g Fresh Spinach
60 g Goat Cheese
30 ml Milk
0.5 medium Red Onion
1 clove Garlic
1 tbsp Olive Oil
150 g Cherry Tomatoes
1 small Cucumber
0.5 fruit Lemon
1 pinch Salt
1 pinch Black Pepper

Instructions

1
Preheat your oven broiler (grill setting).
2
Dice the red onion and mince the garlic. Roughly chop the spinach.
3
In a bowl, whisk together the eggs, milk, a pinch of salt, and black pepper until frothy.
4
Heat the olive oil in an oven-safe skillet over medium heat. Add the red onion and sauté for 2-3 minutes until soft.
5
Add the garlic and spinach to the pan, cooking until the spinach is wilted (about 1-2 minutes).
6
Pour the egg mixture over the vegetables. Tilt the pan to distribute evenly. Cook undisturbed for 2-3 minutes until the edges start to set.
7
Crumble the goat cheese over the top of the eggs.
8
Transfer the skillet to the oven under the broiler for 3-5 minutes, or until the eggs are puffed and slightly golden on top.
9
While the frittata cooks, slice the cherry tomatoes and cucumber. Toss them in a small bowl with a squeeze of lemon juice, a drizzle of olive oil, salt, and pepper.
10
Slice the frittata wedges and serve immediately with the fresh salad.

Chef's Tips

•If you don't have an oven-safe skillet, you can cook the frittata entirely on the stovetop by covering it with a lid and lowering the heat.
•Don't overbeat the eggs; whisking them just enough to combine creates a better texture.

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