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Savory Spinach Frittata with Goat Cheese and Sun-Dried Tomatoes Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This savory spinach frittata is a delightful, fluffy egg dish loaded with fresh spinach, tangy goat cheese, and sun-dried tomatoes, perfect for a wholesome breakfast or brunch. The combination of sautéed onions and garlic infuses bold flavors, while Parmesan and goat cheese add a rich savory depth. Cooked gently on the stovetop and finished under the broiler for a golden, slightly puffed top, this frittata offers a balanced and satisfying meal ideal for any breakfast table.

Ingredients

Scale

Egg Mixture

  • 9 large eggs (Essential for creating the fluffy texture)
  • 2 tablespoons milk (Adds creaminess)
  • 1/3 cup grated Parmesan cheese (Provides savory depth)
  • 1/4 teaspoon salt (Enhances flavors)
  • 1/8 teaspoon freshly ground pepper (Brightens taste)

Vegetables and Aromatics

  • 2 tablespoons extra virgin olive oil (Adds nutty richness)
  • 1 medium onion, chopped (Brings sweetness)
  • 1 large clove garlic, minced (Infuses bold flavor)
  • 2 tablespoons chopped sun-dried tomatoes (Optional, adds tang)
  • 8 ounces fresh chopped spinach (The star ingredient)

Cheese Topping

  • 2 ounces goat cheese (Crumbled for creamy tang)

Instructions

  1. Prepare the egg mixture: In a mixing bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, and freshly ground pepper until the mixture is frothy and well combined, ensuring a light and fluffy frittata.
  2. Sauté aromatics: Heat the extra virgin olive oil in an ovenproof skillet over medium heat. Add the chopped onion and sauté for 4 to 5 minutes until softened and slightly translucent.
  3. Add garlic and sun-dried tomatoes: Stir in the minced garlic and chopped sun-dried tomatoes, cooking for an additional 1 minute until fragrant.
  4. Cook the spinach: Gradually add the fresh chopped spinach to the skillet, stirring continuously until the leaves have wilted and moisture has mostly evaporated.
  5. Combine spinach mixture with eggs: Evenly spread the spinach, onion, and garlic mixture across the pan. Pour the prepared egg mixture over the top, covering the vegetables completely.
  6. Incorporate spinach edges: Use a spatula to gently lift the spinach mixture from the edges toward the center, allowing the egg to flow underneath for even cooking.
  7. Add goat cheese topping: Sprinkle the crumbled goat cheese generously across the surface of the frittata.
  8. Cook covered on stovetop: Lower the heat to low and cover the skillet with a lid. Let the frittata cook gently for 10 to 13 minutes, or until the eggs are mostly set but still slightly jiggly in the center.
  9. Broil to finish: Preheat your oven’s broiler. Place the skillet under the broiler for 3 to 4 minutes, or until the top is golden brown and slightly puffed.
  10. Rest and serve: Remove the skillet from the oven and allow the frittata to cool for several minutes before cutting it into wedges for serving.

Notes

  • Use an ovenproof skillet to safely transfer from stovetop to broiler.
  • Sun-dried tomatoes are optional but add a wonderful tangy contrast.
  • For a dairy-free alternative, omit cheeses or substitute with non-dairy options.
  • Make sure to keep the heat low during covered cooking to prevent burning the bottom.
  • Broiling time may vary, so watch closely to avoid over-browning.

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Find it online: https://chachaathairestaurant.com/savory-spinach-frittata-with-goat-cheese-and-sun-dried-tomatoes-recipe/