Healthy Spinach Frittata
This packed-with-greens frittata is great for breakfast, lunch or dinner, making it a true multi-tasker! Experiment with different cheeses and vegetables, if you like.
PREP TIME
15 minutes
COOK TIME
30 minutes
Ingredients
6 cups baby spinach leaves, washed, dried and chopped
2 tablespoons olive oil
1 medium onion, chopped (about 1 cup)
1 large clove garlic, minced
9 large eggs
2 tablespoons milk
1/3 cup grated Parmesan cheese
Salt and freshly ground pepper, to taste
3 oz goat cheese
2 tablespoons olive oil
1 medium onion, chopped (about 1 cup)
1 large clove garlic, minced
9 large eggs
2 tablespoons milk
1/3 cup grated Parmesan cheese
Salt and freshly ground pepper, to taste
3 oz goat cheese
Directions
Preheat oven to 400F.
In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Set aside.
Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add the garlic and cook a minute further. Mix the chopped spinach in with the onions and garlic.
Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
Sprinkle crumbled goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Let cool for 5 minutes.
Cut into quarters to serve.
In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Set aside.
Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add the garlic and cook a minute further. Mix the chopped spinach in with the onions and garlic.
Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
Sprinkle crumbled goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Let cool for 5 minutes.
Cut into quarters to serve.
Looking for inspiration? Try these recipes:
Shrimp Gumbo
Spicy Eggplant Pasta
Open-faced Shallot, Bacon and Roquefort Sandwiches
