Spinach and Goat Cheese Frittata

spinach-goat-cheese-frittata
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 399 calories
    • Fat 31 g
    • Sat Fat 11 g
    • Cholesterol 551 mg
    • Sodium 751 mg
    • Protein 23 g
    • Carbohydrate 9 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 180 mg

Ingredients

  1. Check 3tablespoons olive oil
  2. Check 1/2 medium onion, thinly sliced
  3. Check kosher salt and black pepper
  4. Check 5ounces baby spinach (about 6 cups)
  5. Check 10 large eggs, beaten
  6. Check 1cup goat cheese, crumbled (4 ounces)
  7. Check 1tablespoon white wine vinegar
  8. Check 5ounces mixed greens (about 6 cups)
  9. Check country bread, for serving

Directions

  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a medium ovenproof nonstick skillet over medium-high heat. Add the onion and ½ teaspoon each salt and pepper and cook, stirring occasionally, until golden brown, 3 to 4 minutes.
  2. Add the spinach and cook, tossing, until wilted, 1 to 2 minutes. Add the eggs and sprinkle with the goat cheese. Cook until the mixture begins to set around the edges, 1 to 2 minutes. Transfer to the oven and bake until set, 10 to 12 minutes.
  3. Whisk together the vinegar, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl. Add the greens and toss to combine. Serve with the frittata and bread.