Goat’s Cheese Frittata with Spinach and Tomatoes

Why You’ll Love This Recipe

This frittata is a fantastic combination of creamy goat’s cheese, tender potatoes, and fresh vegetables, making it a flavorful and wholesome choice for breakfast, brunch, or even a light dinner. The earthy spinach and juicy tomatoes perfectly balance the richness of the cheese, and with its simple preparation and minimal ingredients, it’s both easy and impressive. Whether you’re using up leftover potatoes or making something special for a gathering, this dish is sure to please.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 250 g (9oz/5) baby potatoes (Jersey Royals recommended)

• 1 tablespoon olive oil

• 1 medium brown onion, thinly sliced

• 2 cloves of garlic, crushed or finely grated

• 120 g (4oz/3 cups) cherry tomatoes, halved

• 130 g (3 cups) raw baby spinach

• A small bunch of fresh basil

• 6 large eggs

• 150 g (1 x 4oz) log of goat’s cheese, sliced

• Salt and freshly ground black pepper (use sea salt flakes)

Directions

1. Preheat the oven to 180°C (355°F) for a fan-assisted oven, or 200°C (390°F) for a conventional oven.

2. Cook the baby potatoes in a saucepan of salted water until tender. Drain and allow them to cool, then slice them into rounds. You can leave the skin on if preferred.

3. Heat the olive oil in a skillet over medium heat. Add the sliced onions with a pinch of sea salt and cook for 15-20 minutes, stirring occasionally, until the onions are golden brown and soft.

4. Add the garlic to the onions and cook for an additional 1-2 minutes. Then, add the halved cherry tomatoes and cook for 5-10 minutes, until they begin to soften and break down.

5. Turn off the heat, then gently stir in the spinach in two batches. Add the basil leaves with the second batch, and continue to stir until the spinach wilts.

6. In a separate bowl, beat the eggs with a pinch of sea salt and freshly ground black pepper.

7. Pour the egg mixture over the cooked vegetables and potatoes in the skillet, creating small spaces for the eggs to seep through.

8. Evenly scatter the sliced goat’s cheese over the top.

9. Place the skillet on a baking tray and transfer it to the oven. Bake for 20-30 minutes, turning the skillet halfway through cooking for even results.

10. Once cooked, check by inserting a knife into the frittata – if it comes out clean, it’s done. Remove from the oven and let it cool slightly before serving.

Servings and Timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 45 minutes

• Total time: 55 minutes

Variations

• Cheese options: If you’re not a fan of goat’s cheese, you can substitute with feta for a similar creamy texture. Alternatively, aged goat cheese works well for a more robust flavor.

• Vegetables: You can add other vegetables like mushrooms, bell peppers, or zucchini to customize the frittata to your taste.

• Herbs: Try adding fresh thyme or rosemary for an extra burst of flavor.

• Vegan version: Replace the eggs with a vegan egg substitute and opt for a plant-based cheese.

Storage/Reheating

• Storage: Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place slices in the microwave for 30-45 seconds or warm them in a skillet over low heat until heated through. You can also serve it cold as a refreshing dish.

FAQs

1. Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used, but be sure to thaw and drain it thoroughly before adding it to the frittata to avoid excess moisture.

2. Can I prepare the frittata ahead of time?

Absolutely! You can make the frittata ahead of time, store it in the refrigerator, and reheat it when ready to serve.

3. How can I tell if the frittata is cooked through?

Insert a clean knife into the center of the frittata. If it comes out clean, the frittata is fully cooked. If it comes out with egg on it, cook for a little longer.

4. Can I make this frittata without potatoes?

Yes, you can make the frittata without potatoes for a lighter version. Simply increase the amount of spinach or add other vegetables of your choice.

5. Can I use a non-stick pan instead of a skillet?

Yes, if you don’t have a cast-iron skillet, you can use a non-stick oven-safe pan. Just ensure it’s large enough to accommodate the ingredients.

6. Can I freeze the frittata?

While frittatas can be frozen, the texture might change slightly after reheating. For best results, store it in an airtight container and consume within 2-3 months.

7. Is this recipe gluten-free?

Yes, this Goat’s Cheese Frittata with Spinach and Tomatoes is naturally gluten-free, making it a great option for those with dietary restrictions.

8. Can I add meat to this frittata?

Yes, you can add sausage, or chicken  for a meaty version of this frittata.

9. Can I use other types of cheese?

Yes, you can substitute the goat’s cheese with other cheeses such as cheddar, mozzarella, or parmesan depending on your preference.

10. How do I prevent the frittata from sticking to the pan?

To avoid sticking, use a well-seasoned cast-iron skillet or a non-stick oven-safe pan. You can also grease the pan with a bit of oil before cooking.

Conclusion

This Goat’s Cheese Frittata with Spinach and Tomatoes is a simple yet flavorful dish that will become a staple in your kitchen. With minimal prep and a short cooking time, it’s perfect for any meal of the day, whether served warm or cold. The combination of creamy goat’s cheese, savory vegetables, and tender potatoes makes each bite a delight. Plus, it’s versatile enough to accommodate various substitutions and modifications, so you can make it your own. Enjoy!