Go Back
Frittata with Goat Cheese Sundried Tomatoes and Spinach Image

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.
Print Recipe Pin Recipe
Course: Breakfast, Main Course
Cuisine: American, Italian
Ingredients Method Video

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

Method
 

  1. Preheat your oven to 400 degrees.
  2. Crack your eggs into a large bowl, add the water and whisk until all combined.
  3. 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.
  4. 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.
  5. 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