Goat Cheese Frittata


Yield: 8 slices


  • 10 oz fresh spinach leaves
  • ½ cup (2 oz) scallions, chopped, green and white parts
  • ½ cup (2 oz) sun-dried tomatoes, drained, chopped
  • 1 (4 oz) package soft goat cheese, cubed or crumbled
  • 12 large eggs
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • Olive oil spray (make your own using a spray bottle)


  1. Preheat oven to 400 degrees F. Place a 9-inch pie plate in the oven to warm.
  2. Divide the spinach leaves into 2 batches. Place the first batch in a large, microwave-safe bowl. Add 2 tablespoons water. Cover and microwave 2 minutes, until just wilted. Place in a clean towel and squeeze hard to get rid of as much liquid as you can. Repeat with the second batch. Give the spinach leaves a rough chop.
  3. In a large mixing bowl, whisk together the eggs, salt, garlic powder, onion powder, oregano, thyme and black pepper. Add the chopped spinach, the scallions, the sun-dried tomatoes and the goat cheese.
  4. Carefully remove the hot pie plate from the oven. Spray it with olive oil spray. Pour the egg mixture into the pie plate. Bake 30-35 minutes, until puffed and set and a toothpick inserted in center comes out clean. Cool 10 minutes in pan, then invert onto a platter and back to a cooling rack. Allow to cool at least 10 more minutes before slicing and serving.

Nutrition Per Serving

Serving size: 1 slice; Calories: 197; Fat: 12g; Carbohydrates: 5g; Sugar: 2g;Sodium: 444mg; Fiber: 1g; Protein: 16g

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