Frittata with Goat Cheese, Sun-Dried Tomato, and Spinach
Enjoy a gourmet breakfast or brunch experience with our irresistible frittata recipe. Bursting with creamy goat cheese, tangy sun-dried tomatoes, and nutritious spinach, this dish offers a delightful blend of flavors and textures. Simple to prepare yet undeniably satisfying, our frittata is the perfect choice for a delicious start to your day.
Ingredients
- 12 large eggs
- ¼ C water
- 4 T unsalted butter
- ½ C sundried tomatoes in oil julienned, drained (I bought them in a jar already cut into pieces)
- 5- ounces goat cheese
- 5- ounces baby spinach
- ¾ tsp. kosher salt a little extra for the spinach
- ¼ tsp. ground black pepper a little extra for the spinach
Instructions
- 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.