Frittata with Goat Cheese, Sun-Dried Tomato, and Spinach
Frittata with Goat Cheese, Sun-Dried Tomato, and Spinach
Ingredients
Method
- Preheat your oven to 400 degrees.
- Crack your eggs into a large bowl, add the water and whisk until all combined.
- Heat your butter in an oven safe 12” non-stick skillet over medium high heat. Once the butter is melted, add your spinach with a pinch of salt and pepper. Cook until the spinach has all wilted down. This will take approximately 4 minutes. Shut off the heat and move the pan off the burner.
- Now, add your eggs to the skillet along with the salt and black pepper. Give this a stir with a spatula. Top with your goat cheese by breaking into little pieces and distributing evenly over the frittata. Now, spread your sun-dried tomatoes evenly around the frittata.
- Place in the oven for 13-15 minutes. You just want to make sure that all the eggs have been cooked. You can tell by there being no liquid on top. Carefully remove from the oven and serve.
Video
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Let us know how it was!Why this method works
This frittata cooks the spinach on the stovetop before the eggs go in. Cooking the spinach first concentrates its flavor and reduces surface moisture so the finished frittata is less likely to be watery. Adding the eggs off the heat and then finishing the pan in a hot oven allows the residual pan heat to start the set on the bottom while the oven’s even heat completes the top without excessive browning. Breaking the goat cheese into small pieces and scattering them on top creates pockets of creamy, tangy richness, and draining sun-dried tomatoes packed in oil prevents extra pooling of oil in the pan.
Equipment and pan size — why a 12″ oven-safe skillet matters
A 12″ oven-safe nonstick skillet yields a relatively thin, evenly set frittata and makes it possible to move the pan directly from stovetop to oven. Changing the skillet diameter or depth alters the finished thickness: a smaller or deeper pan will produce a thicker result, while a larger pan will make a thinner one. Because thickness affects how long the eggs take to finish, rely on visual and textural cues for doneness rather than a single bake time when the pan dimensions differ.
FAQs
Why add a little water to the eggs?
A small amount of water produces a bit of steam during cooking, which can make the eggs slightly lighter and more tender.
Jarred sun-dried tomatoes vs. dry-packed — what’s the difference?
Sun-dried tomatoes packed in oil and drained are pliable and integrate easily into the dish. Dry-packed tomatoes are denser, chewier, and more concentrated in flavor if used without rehydrati
Watch Dr. J Make Frittata with Goat Cheese, Sun-Dried Tomato, and Spinach
Watch Dr. J make this Frittata with Goat Cheese, Sun-Dried Tomato, and Spinach and see how it comes together.
