Spinach and Goat Cheese Breakfast Frittata
Although I could spend this entire post gushing about my love for all things breakfast food, I’ll refrain, because who am I trying to convince here? We all love bfast. I can’t think of a single person I know that doesn’t like a good ole omelette for “brinner”, or warm, syrupy pancakes on a fall Saturday morning. Breakfast is the BEST.
Add in booze? Now brunch is BETTER than the BEST. The bestest.
Anyways, I’m off topic. I realized that on most of my weekday mornings, my breakfasts consist of a banana or apple while I’m running out the door. (Unless I meal-prepped some of these amazeball blueberry protein breakfast cups), so my time for breakfast experimentation is typically on the weekends.
One of the things on my never-ending “want” list of kitchen goods was a cast-iron skillet, and I finally caved in and got one. If you can call spending $10 on a skillet from Walmart “splurging”, I’ll take it. PS: Skillet cookie from Rachel’s Good Eats, I’m COMIN’ FOR YA. Pics to follow.
A few weeks ago, I went with a friend to Forno for brunch and fell in LOVE with their breakfast frittata. My own frittata I will make! Their version included eggs, Fontina, Mushrooms, Red Onion, Asparagus, Red Peppers, Goat Cheese, and Arugula. As much as I loved the combo, I knew I wanted something with fewer ingredients and I wanted to make it just a little bit healthier.
Enter: the Spinach and Goat Cheese Breakfast Frittata. It most definitely stuffed me and my boyfriend (yes, we did eat the entire thing), and I loved the creaminess of the goat cheese mixed in with the spinach and eggs. It was effortlessly simple to make (almost no dishes!!) and was ready in less than 20 minutes. That’s my kind of breakfast!
While you’re here, check out a few more of my fav cast-iron skillet recipes:
- Skillet Cookie, Rachel’s Good Eats
- Christmas Morning Vegetarian Shakshuka, Yours Truly
- Three Cheese Mac and Cheese, Cook Like a Champion
- Broccoli and Quinoa Casserole, Homesteading
- Indoor Smores, Desserts for Two
Enjoy!
Spinach and Goat Cheese Breakfast Frittata
Wow your friends and fam with this quick and easy breakfast frittata! Did I mention it's low carb? Double win!
Ingredients
- 1 tbsp olive oil
- 6 large eggs
- 5 oz baby spinach, roughly chopped
- 3 tbsp sun dried tomatoes
- 2 oz soft goat cheese
- 4 tbsp milk (dairy or non-dairy, your choice!)
- salt and pepper, to taste
- garlic powder and thyme, to taste
Instructions
-
Heat the olive oil in a cast-iron skillet (or other oven safe dish) to medium heat. Add in sun dried tomatoes and cook 2-3 minutes, then add in chopped spinach. Saute until spinach is a little wilty, then remove from pan.
-
In a bowl, beat together eggs, milk, and all seasonings. Reduce empty skillet to medium-low heat.
-
Pour in egg mixture and allow it to cook until they are just set on the bottom of the pan. Add in spinach mixture and spread so it is evenly covering the eggs.
-
Sprinkle the pan with goat cheese clumps. Continue to cook on the stove top until the eggs are almost set. (Covering the skillet with a lid will speed up the process of firming the eggs). Total time on the cooktop for this step should be 8-10 minutes.
-
Once the eggs are almost completely set, (a little liquid on top is okay), place the skillet directly under the broiler. Wait for the top to brown slightly and the cheese to bubble, and pull out of the oven. Total time under the broiler is just a few minutes.
-
Enjoy!
