Loaded with veggies, this spinach and goat cheese frittata makes for an easy, nutritious make-ahead brunch or breakfast. It’s a versatile recipe (Incorporate what you have on hand!) that comes together in just about 40 minutes.
Goat Cheese Spinach Frittata with Red Bell Pepper
- 2 Tbsp. oil
- 8 large eggs
- ½ cup whole milk
- 1 tsp. salt or to taste
- ½ tsp. black pepper
- ½ cup finely chopped onions
- 2-3 garlic cloves minced
- 1 cup chopped red bell pepper
- 4 cups baby spinach
- 2 tsp. melted butter for greasing pan
- 1/4 cup crumbled goat cheese plus more to serve
- Chopped green onions optional, to serve
Preheat oven to 350 degrees F. Grease 9-inch square baking pan with butter.
In large bowl, whisk eggs, milk, salt and black pepper.
Heat 10-inch non-stick skillet over medium heat. Heat oil, add onions and garlic and sauté until onions soften.
Add bell pepper and sauté 2-3 minutes.
Add spinach and sauté until wilted.
Into pan, pour eggs and spread spinach and bell pepper mixture evenly across eggs. Crumble on goat cheese. Bake 30-35 minutes until center is set.
Let frittata cool 5-10 minutes to allow to set.
Serve warm. Sprinkle on more goat cheese and chopped green onions if desired.