spinach and goat cheese frittata

Spinach and Goat Cheese Frittata
Serves: 4
  • 3 tbsp extra virgin olive oil
  • ½ medium onion, thinly sliced
  • kosher salt and black pepper
  • 5 oz baby spinach
  • 10 large eggs, beaten
  • 4 oz goat cheese, crumbled
  • 5 oz mixed greens
  • 1 tbsp balsamic vinegar
  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a medium ovenproof nonstick skillet over medium-high heat. Add the onion and ½ teaspoon each salt and pepper and cook, stirring occasionally, until golden brown, 3 to 4 minutes.
  2. Add the spinach and cook, tossing, until wilted, 1 to 2 minutes. Add the eggs and sprinkle with the goat cheese. Cook until the mixture begins to set around the edges, 1 to 2 minutes. Transfer the skillet to oven and bake until set, 10 to 12 minutes.
  3. Dividing evenly, place the greens on plates and drizzle with the vinegar and the remaining oil; season with ¼ teaspoon each salt and pepper. Serve with the frittata.
Nutrition Information
Calories: 399 Fat: 31 g Sugar: 3 g Fiber: 3 g Protein: 23 g