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Spinach and Goat Cheese Frittata

Spinach and Goat Cheese Frittata
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2012

Nutritional Information

  • Per Serving
  • Calories 399
  • Fat 31g
  • Sat Fat 11g
  • Cholesterol 551mg
  • Sodium 751mg
  • Protein 23g
  • Carbohydrate 9g
  • Sugar 3g
  • Fiber 3g
  • Iron 4mg
  • Calcium 180mg
What does this mean? See Nutrition 101 .

Quick Tip

Kale leaves
Instead of spinach, you can substitute chard or kale. Just tear the leaves and cook them for a couple of additional minutes before adding the eggs.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.