Spinach and Goat Cheese Frittata


If I had to pick what my favorite day of the week is, I would HAVE to say it is Saturday.  Why you ask?  It's because Saturday is the ONE DAY that my husband and I are home, together, with nothing going on, nowhere to go, it is our one day that we can just stay in our pajamas if we want and watch Netflix all day.  Yes, Saturdays are wonderful.  That's why I like to make something special to eat for brunch.  Yes I say brunch because, let's face it, we aren't getting up early enough on Saturday to call it breakfast.  *lol*  Usually I do Saturday Cinnamon Rolls, but sometimes you just want a little protein to start your day.  When that's the case, nothing beats a delicious Spinach and Goat Cheese Frittata!  It's super simple, packed full of veggies, and HELLO...cheese!  You are going to love this recipe and I can't wait to show you how I did it!

Let's get started!

Spinach and Goat Cheese Frittata:
*Prep Time: 10 min.  *Cook Time: 15 min. *Difficulty:  Easy  *Servings: 6-8

Ingredients:




  • 8 Large Eggs
  • 1 Onion, Sliced
  • 1 Red Bell Pepper, diced
  • 1 10 oz. Package of Frozen Chopped Spinach, thawed and drained
  • Goat Cheese
  • Salt and Pepper
  • 2 tbsp. Butter
  • 1 tbsp. Olive Oil
Preheat the oven to 450 degrees.  



Over medium/high heat, place an oven-proof skillet.
Add the butter and oil and let the pan get hot.


Add the onions to the pan and cook until they are soft and translucent, about 4-5 minutes.


While the onions are cooking, place the thawed spinach into a clean dish towel and wring out any excess water.


You will need to do this to ensure your frittata will not be wet and slimy, because...ew.  No one want a wet and slimy frittata.


Add the bell pepper to the onions and cook until tender, 2-3 minutes.


Next add the spinach.


Season with salt and pepper.


Now it is time to pour the beaten eggs over the vegetables.


I like to shake my pan a little to make sure all the vegetables are evenly distributed throughout the eggs.


Next dollop the goat cheese around the pan so that every bite will have a little cheese in it.


Season again with a little salt and...


Pepper.


 Place in the preheated oven and cook for 15 minutes until the edges are golden brown and the egg is fully cooked.


Look at how bright and beautiful this pan looks!

You can serve this hot out of the oven or even at room temperature.  It truly is the perfect Saturday brunch recipe!  The great thing about frittatas is that they are so versatile!  If you aren't a fan of the ingredients I used, you can use ANYTHING you like!  So this Saturday go a little slower, stay in your jammies, and make something simple and yummy to nosh on all afternoon!  You won't regret it!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Spinach and Goat Cheese Frittata:
*Prep Time: 10 min.  *Cook Time: 15 min. *Difficulty:  Easy  *Servings: 6-8

PRINTABLE RECIPE


Ingredients:

  • 8 Large Eggs
  • 1 Onion, Sliced
  • 1 Red Bell Pepper, diced
  • 1 10 oz. Package of Frozen Chopped Spinach, thawed and drained
  • Goat Cheese
  • Salt and Pepper
  • 2 tbsp. Butter
  • 1 tbsp. Olive Oil
Directions:
  1. Preheat the oven to 450 degrees.  
  2. Over medium/high heat, place an oven-proof skillet.  Add the butter and oil and let the pan get hot.
  3.  Add the onions to the pan and cook until they are soft and translucent, about 4-5 minutes.  
  4. While the onions are cooking, place the thawed spinach into a clean dish towel and wring out any excess water.  
  5. Add the bell pepper to the onions and cook until tender, 2-3 minutes.
  6. Next add the spinach.
  7. Season with salt and pepper.
  8. Now it is time to pour the beaten eggs over the vegetables. 
  9. Next dollop the goat cheese around the pan so that every bite will have a little cheese in it.  
  10. Season with a little salt and pepper.
  11.  Place in the preheated oven and cook for 15 minutes until the edges are golden brown and the egg is fully cooked. 
  12. Serve and Enjoy!

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