Frittata’s and me, we go way back. Unfortunately, my earliest experience with frittatas was as a short-cut to Quiche — the crust-less variety. Those of us that remember Weight Watchers (hi! how are you? long time no see.) will also remember crust-less Quiche – the smart and lower-cal choice. Because who needs pastry? (hello! – I do!) Frittata was just a quick way to fool yourself into making a Quiche and convincing yourself it is just as good without the crust.
And all this sounds so sad and unfortunate for the frittata. And really, there is so much to love about them.
Once I got over the idea that this is just a Quiche missing it’s crust, I came to realize a frittata is so much more. Its fast. It can hold so much good stuff. Much easier than omelettes – unless of course you can manage the foldover. Um.. I can’t. And you can get way more stuff in there anyway. I think I said that already. So much stuff. Clean out the fridge stuff. Use up leftovers. Things you would never consider stuffing into an omelette. Things you would never stuff into a Quiche.
Frittata’s are just so smart.
This Spinach and Goat Cheese Frittata is packed with greens and veggies… and of course some darn good goat cheese. Seriously, a one-pot, what is left in the fridge because I can’t go shopping today, meal for the whole family. And this one is made in about 20 minutes. Serve this for breakfast or a quick weeknight meal.
A simple frittata for busy weeknights or lazy weekends. Eggs, spinach and goat cheese makes a hearty dish.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 tablespoon olive oil
- 1 small red pepper, diced
- 1 small box baby spinach (5oz or 140g clamshell box)
- 6 large eggs
- 1/4 cup milk (unsweetened, dairy or nondairy, your choice)
- 1/2 teaspoon of salt
- fresh ground black pepper
- 1 teaspoon all purpose, low-salt, seasoning mix (l ike this one , or your favourite garlic and herb mix)
- 2 oz (70g) soft goat cheese
- Heat olive oil in a oven-safe skillet (like cast-iron) over medium heat. Add red pepper and saute 2-3 minutes. Add green onions and spinach. Saute until spinach wilts. Remove vegetables from pan and set aside.
- In a medium bowl lightly beat together eggs, milk, salt, pepper and seasoning.
- Pre-heat broiler.
- Return skillet to the stove-top with heat reduced to medium low. I don't add any oil at this point, but my cast iron pan is very well seasoned. You may want to add a little oil or spray with cooking spray depending on your pan.
- Pour in eggs. Allow eggs to cook and start to just set on the bottom of the pan. Once the bottom has firmed up slightly, add the spinach mixture, spreading evenly over the eggs. Dot the top of the frittata with goat cheese. Continue to cook on stove-top until the top starts to set. You can even cover the skillet with a lid so that the eggs will begin to firm up. It will begin to puff slightly but you will still see a bit of liquid on the top. (which is okay, this will cook under the broiler in the next step.) Total time on the stove-top, on medium low heat is 8-10 minutes.
- Once the eggs are mostly set, but still liquid on top, place the skillet directly under the broiler. Watch carefully, you want the top to brown slightly and cheese to bubble a bit, this will only take a couple of minutes. Serve hot or room temperature.