This Spinach and Goat Cheese Frittata is simple to make and incredibly delicious. You only need 30 minutes and two skillets - potentially even just 1. Serve this keto/low-carb frittata hot or room temperature and savor the custard like eggs with the sweetness of the cheese. Not to mention, its gluten-free, diabetic friendly, vegetarian, and just all around healthy!
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INGREDIENTS
8 large eggs
4 handfuls of fresh spinach, or ~1 cup whittled
~4 ounces goat cheese
½ onion, diced
Lots of Extra Virgin Olive oil
kosher Salt
HARDWARE
Cast iron or stainless steel skillet (it will go into the oven, so it needs to be oven safe. This is my cast iron skillet: [ Ссылка ])
Silicone Brush (optional. Buy here: [ Ссылка ])
DIRECTIONS
1. Begin by whittling down your spinach if. Place it in a pan over medium heat and salt it, then watch it to make sure it doesn't burn by moving it around every so often. Once it’s a dark green and has reduced in size to almost nothing, remove it and drain it of as much water as possible.
2. Heat your cast iron (or stainless steel) skillet over medium heat.
3. Add a large amount of olive oil - about 5 tbsp to the skillet. Using the brush, cover all parts of the inside of the skillet. We want it to be nicely coated for later.
4. Add your onions. They should sizzle but not burn. If they do not, that means that your pan was not hot enough. Spread them out and salt them.
5. Preheat your oven to 350℉.
6. Scramble and salt your eggs in a bowl. Remove any shells you may have dropped in there. No one wants or expects crunch in this recipe. Seriously.
7. Once the onions are semi-translucent and slightly brown, add your eggs. They should not be sizzling - we don't want to fry them.
8. Add in the spinach evenly around the pan. Avoid the edges as we don't want it to stick.
9. Add dollops of goat cheese around the pan. Add as much as you want, but avoid the edges so that it does not stick.
10. Once the goat cheese has been added, place the skillet into the oven for 10 minutes. No more, no less.
11. When the 10 minutes are up, remove the skillet. Let it cool for a minute, then serve.
12. Drizzle extra virgin olive oil over the top of the frittata. I cannot stress this enough. Don’t use regular olive oil - it has no real flavor; use extra virgin olive oil. If you skip this step, your level of enjoyment of the dish will not reach its full potential.
13. Enjoy! But only if you added the olive oil =)
Tip: This can be served at room temperature and honestly, might actually be better. If you place it in the fridge, make sure to heat it up before consuming. Or, simply take it out about an hour before.
Tip 2: This is a great dish to make in advance of a get together.
NUTRITION INFO
This is an estimate as I did not measure much - and a lot will depend on how much olive oil you use as well as how much onion you add. And of course, what you would consider a serving. I'm counting a serving as half (because that would be the equivalent of 4 eggs)
WHOLE Frittata:
Calories: 808
Fat: 66g
Carbs 18 g
Fiber: 4 g
Protein: 36 g
Per Serving (I set a serving as half the frittata):
Calories: 404
Fat: 33 g
Carbs 9 g
Fiber: 2 g
Protein: 18 g
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#frittata #castiron #spinachandgoatcheese
