Description
A savory and wholesome Goat’s Cheese Frittata with Spinach and Tomatoes, packed with tender potatoes, caramelized onions, juicy cherry tomatoes, fresh spinach, and creamy goat’s cheese. Perfect for breakfast, brunch, or a light dinner, this vegetarian dish is delicious hot or cold.
Ingredients
250 g (9 oz/5) baby potatoes (Jersey Royals recommended)
1 tablespoon olive oil
1 medium brown onion, thinly sliced
2 cloves garlic, crushed or finely grated
120 g (4 oz/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 4 oz) log goat’s cheese, sliced
Salt and freshly ground black pepper (sea salt flakes recommended)
Instructions
- Preheat the oven to 180°C (355°F) fan-assisted, or 200°C (390°F) conventional.
- Cook the baby potatoes in salted water until tender. Drain, cool, then slice into rounds (skins optional).
- Heat olive oil in a skillet over medium heat. Add onions with a pinch of sea salt and cook 15–20 minutes until golden and soft.
- Add garlic and cook 1–2 minutes. Stir in cherry tomatoes and cook 5–10 minutes until softened.
- Turn off the heat. Stir in spinach in two batches, adding basil with the second batch, until wilted.
- In a bowl, beat the eggs with salt and pepper.
- Add potatoes and vegetables to the skillet, then pour over the egg mixture, ensuring it seeps through.
- Scatter goat’s cheese slices evenly on top.
- Place the skillet on a baking tray and bake 20–30 minutes, turning halfway for even cooking.
- Check doneness with a knife (should come out clean). Cool slightly before serving.
Notes
- Swap goat’s cheese for feta or cheddar if preferred.
- Add mushrooms, peppers, or zucchini for extra veggies.
- Fresh herbs like thyme or rosemary add more flavor.
- Can be stored in the fridge up to 3 days and served cold or reheated.
- To prevent sticking, use a well-seasoned cast-iron or oven-safe non-stick pan.
Nutrition
- Serving Size: 1 slice (1/6 of frittata)
- Calories: 220
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 190 mg
