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