Veggie and Goat Cheese Frittata
This vibrant Veggie and Goat Cheese Frittata is a protein-packed, nutrient-rich breakfast option featuring fresh spinach, zucchini, tomato, and tangy goat cheese, all cooked to perfection in a cast iron skillet. It’s an easy, flavorful way to start your day with a wholesome meal full of vitamins, fiber, and delicious cheesy goodness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Vegetables
- 1 small yellow onion, diced
- 1/2 zucchini, sliced
- 1 small tomato, sliced
- 1 cup baby spinach
Egg Mixture
- 12 eggs, beaten
- Salt & pepper, to taste
Cheese
- 4 ounces goat cheese, crumbled
Other
- Oil for cooking
Instructions
- Preheat and prepare skillet: Preheat your oven to 350°F (175°C). Lightly oil a 12-inch cast iron skillet and heat it on the stovetop.
- Prepare the vegetables: Slice and dice all vegetables separately: dice the onion, slice the zucchini and tomato, and measure out the baby spinach.
- Cook onion and zucchini: Add oil to the hot skillet, then cook the diced onion and zucchini together until the zucchini begins to soften, stirring occasionally over medium heat.
- Add tomatoes: Stir in the sliced tomatoes once the zucchini is softening and cook briefly to combine the flavors.
- Add spinach and cheese: Reduce heat, add the baby spinach to the skillet with the other vegetables, stirring lightly so the spinach wilts just slightly but remains vibrant. Sprinkle the crumbled goat cheese evenly on top.
- Beat eggs and season: While the vegetables cook, beat the eggs in a bowl and season with salt and pepper to taste.
- Combine eggs and veggies: Pour the beaten eggs evenly over the vegetable and cheese mixture in the skillet. Increase heat to medium-high and allow the eggs to set on the bottom without stirring.
- Cook the frittata: When the edges and bottom start to firm up, transfer the skillet to the preheated oven. Bake for 10 to 12 minutes until the eggs are completely firm and fully cooked through.
- Serve: Carefully remove the hot skillet from the oven and serve the frittata immediately while warm.
Notes
- Using a cast iron skillet helps achieve a nice crust on the frittata bottom and even cooking.
- You can swap goat cheese for feta or any other favorite cheese as a variation.
- Feel free to add other vegetables such as bell peppers or mushrooms based on preference.
- Best served warm; leftovers can be refrigerated and reheated gently.
- Make sure not to overcook in the oven to keep the frittata moist and tender.
Find it online: https://yumfoodusa.com/veggie-and-goat-cheese-frittata/