Spinach and Goat Cheese Frittata

This quick and easy spinach and goat cheese frittata is a perfect breakfast or weeknight dinner. In just 30 minutes, have a healthy meal packed with nutritious vegetables, high protein, and tangy goat cheese.

Can be served warm or cold with a side of green salad or arugula. It’s keto, low carb, and gluten free!

What I love about this dish is that it’s great for meal prepping for the week and it uses only 1 pan! It works excellent with a cast iron skillet.

This recipe is great if you need to count macros while making sure you get ample nutrition. Satisfying fluffy eggs and juicy tomatoes with creamy tangy goat cheese. Need I say more?

Ingredients

Eggs: The star of the show! Packed with protein.
Choice of Milk: I used Almond Milk but you can use other non-dairy or dairy based milk.
Spinach: Packed with nutrition, such as vitamin A.
Cherry Tomatoes: Nutritious with high fibre, vitamin A & C.
Olive Oil: Healthy fats for initial cooking.
Mustard Powder: Adds subtle flavor.
Goat Cheese: The most delicious cheese when baked. Flavorful and full of delicious dairy fats.
Salt & Pepper: Basic seasoning for flavor.

Storage

Store leftovers in an airtight container, ziplock, or foil. Consume within 3-4 days.

Spinach and Goat Cheese Frittata

Veggie and protein packed frittata with spinach, cherry tomatoes, and tangy goat cheese. Make in just 30 minutes!

Get Recipe Ingredients

Servings 4 people

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Equipment

• Cast Iron Pan (Or Oven Safe Pan)
• Bowl
• Whisk

Ingredients

• 8 Large Eggs
• ⅓ cup Choice of Milk (I used Almond Milk)
• 2 cups Spinach
• ⅔ cup Cherry Tomatoes Diced
• 1 tbsp Olive Oil
• ¼ tsp Mustard Powder
• 3 oz Goat Cheese
• ¼ tsp Salt
• ⅛ tsp Pepper

Instructions

• Heat oven to 375°F.
• In bowl, whisk together eggs, milk, mustard powder, salt, and pepper. Stir in spinach and cherry tomatoes.
• Heat olive oil in medium oven-safe skillet on medium. Add egg mixture, drop tablespoonfuls of goat cheese on top and cook, without stiring until egg mixture begins to set around edges, approximately 4 minutes.
• Transfer skillet to oven and bake until frittata is set, 15-20 minutes or until firm. Serve with green salad or arugula.

Notes

Store leftovers in an airtight container, ziplock, or foil. Consume within 3-4 days.

Calories: 224kcal

Cost: $8-10

Course: Breakfast

Cuisine: American

Keyword: eggs, frittata, low carb, spinach, tomatoes

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.