Spinach and Goat Cheese Frittata

Spinach and Goat Cheese Frittata
Marcus Nilsson
Round out this meal—great for a light dinner, lunch, or brunch—with a simple green salad and country bread.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
20
minutes

Ingredients

3
tablespoons
olive oil
1/2
medium onion, thinly sliced
kosher salt and black pepper
5
ounces
baby spinach (about 6 cups)
10
large eggs, beaten
1
cup
goat cheese, crumbled (4 ounces)
1
tablespoon
white wine vinegar
5
ounces
mixed greens (about 6 cups)
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.
Charlyne Mattox
August 2012

Nutritional Information

  • Per Serving
  • Calories 399
  • 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
What does this mean? See Nutrition 101.