Goat Cheese Frittata
This simple, healthy recipe for Goat Cheese Frittata is the BEST for brunch or even dinner. Enjoy this easy frittata recipe any time of day. It is also great for meal prep as leftovers heat up well!
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Frittatas are a fantastic meal. They’re easy to customize and simple to make. Boom! We also recommend this mushroom frittata and Joe’s favorite sour cream and onion frittata.
Why You Will Love This Recipe
- Eggs are such a great vehicle for veggies, so this Goat Cheese Frittata recipe allows you to load up on those healthy vegetables.
- Frittatas are like a quiche without a crust. Doing away with the pastry makes this recipe a healthier alternative.
- It is also a naturally gluten free recipe. Bonus!
Ingredients
- large eggs
- onions
- baby spinach – substitute another leafy green such as kale or Swiss chard.
- goat cheese – bleu cheese is also delicious.
- milk – any milk is fine. Both dairy and non-dairy will work.
- olive oil
- butter
- sea salt – a few inches of salt brings out the flavor in your dish.
- black pepper
Equipment
- mixing bowl
- whisk
- spatula
- oven-safe skillet – ceramic or cast iron
Instructions
Step 1
First, crack your eggs into a bowl and add the milk salt, and pepper.
Step 2
Next, give the eggs a light whisk.
You don’t want to beat the eggs, just combine them so the yolks have been incorporated.
Step 3
Then, heat the olive oil and butter in your skillet on the stove over medium heat. Add the onions to the pan to caramelize.
Once the onions have cooked, add the spinach and stir well. The spinach cooks quickly!
Step 4
After the spinach has wilted down, pour in the egg mixture and crumble the goat cheese on top.
Then cook until the eggs are set around the sides, using a spatula around the edges to carefully loosen it, making sure they aren’t sticking.
You definitely don’t want the eggs to burn on the bottom. That would be a total waste of 8 eggs! Periodically lift up your frittata with the spatula to make sure the underside isn’t browning too quickly. If it is, turn the heat down.
Step 5
Finally, once the eggs have set around the perimeter and the center is just a little bit jiggly, pop the pan into the oven under the broiler for 3-5 minutes for the top to get a nice golden brown color.
Do a quick check every so often to make sure the top isn’t getting too brown.
Step 6
Then, take the pan out from under the broiler, and run your spatula around the edges again so it doesn’t stick when you slide the frittata onto a cutting board.
Give the frittata 5 minutes or so to cool, then slice it into wedges.
Easy as pie!
Expert tip
Using a mild, melty cheese like cheddar can be lost in frittatas and you can barely taste it. We recommend strongly flavored cheese like goat cheese or blue cheese to really stand out in your dish.
Recipe variations
- Add more protein, such as ham, bacon, or grilled chicken. This egg frittata features ham, swiss cheese, and mushrooms. Yum.
- Other veggies that taste delicious in frittatas include mushrooms, asparagus, cherry tomatoes, and broccoli.
- We also love serving this Italian frittata! Enjoy it warm or chilled. Perfect for guests.
Have you tried a crustless quiche? It is another delicious recipe idea with eggs as the star.
Serving suggestions
- This dish is delicious served as a light lunch or dinner with side dishes like these Roasted Rosemary Potatoes or an Arugula Salad.
- Cut the frittata into smaller pieces or wedges and serve as appetizers.
- Serve for Brunch or Breakfast alongside some crusty bread. Add a dollop of sour cream or Greek yogurt and garnish with fresh herbs like chives or parsley.
FAQS
They are both delicious egg dishes but the main difference is how they are cooked. An omelette is quickly cooked and served as a single portion, generally cooking the eggs, adding the fillings, and folding the cooked eggs overtop. A frittata is a little slower cooking and feeds a crowd, making it ideal for brunch or meal prep.
The answer is yes. It can be whatever milk you choose if you want to skip cow’s milk, but milk is essential for a fluffy texture to your eggs.
The first tip in frittata making is choosing the right pan. Our choice of pan is a ceramic, non-stick oven-safe 10-inch skillet because it makes life so much easier knowing the frittata will slide right out when it is finished. We also finish frittatas in the oven for a nice browned top, so oven-safe, meaning no plastic parts is crucial. Also, be sure you use a non-toxic skillet. No PFOAs etc.
This can be a result of overcooking it. It will deflate a little once it comes out of the oven, which is normal, but it should still have a fluffy texture. Remember the frittata will keep cooking for a bit once it is taken out of the oven.
Storage and reheating
- Place any leftovers in an airtight container and store them in the refrigerator. Properly stored in the fridge your frittata will last up to 3 days.
- You can enjoy it chilled or reheat it in the oven at 350 for 10-15 minutes.
More healthy egg recipes
**This recipe was originally posted on April 12, 2013, updated on December 15, 2020, and updated again on June 9, 2023.**
If you’ve tried this Goat Cheese Frittata recipe, please rate it and let us know how it turned out by leaving me a comment below. We’re always interested in feedback!
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Goat Cheese Frittata
Equipment
Ingredients
- 8 eggs
- ½ cup milk of choice
- 1 tbsp olive oil
- 1 tsp butter
- ½ cup thinly sliced onions
- 2 cups baby spinach
- ½ cup crumbled goat cheese
- ¼ tsp sea salt
- ¼ tsp black pepper
Instructions
- In an oven-safe 10-inch skillet, heat olive oil and butter over medium-low heat.
- Once the oil and butter have melted and the pan is hot, add the thinly sliced onions, sprinkle with a bit of sea salt and pepper, and stir. Cook for about 5 minutes, stirring frequently until the onions are caramelized.
- Meanwhile, in a large mixing bowl, lightly whisk eggs until the yolks are combined, don't beat it. Add the milk, salt, and pepper. Whisk until just combined.
- Once the onions have cooked, add the spinach to the pan and stir to combine. The spinach will quickly wilt and decrease in size.
- Spread the caramelized onions and spinach evenly around the pan and pour in the egg mixture. Crumble the goat cheese evenly around the top.
- Cook for 8-10 minutes or until the eggs are set around the edges but still a bit jiggly in the centre.
- Be sure to run your spatula along the edges to make sure nothing sticks and periodically lift the frittata up gently to see if the bottom is browning too quickly.
- Transfer pan to the oven and broil for 3-5 minutes or until the top has browned.
- Remove the pan from under the broiler and slide the frittata onto a cutting board. Let it rest for 5 minutes before slicing into 6 wedges.
- Serve warm.
Video
Notes
Storage and reheating
- Place any leftovers in an airtight container and store them in the refrigerator. Properly stored in the fridge your frittata will last up to 3 days.
- You can enjoy it chilled or reheat it in the oven at 350 for 10-15 minutes.
I love making this recipe with heavy cream! So yummy. Thanks for the great frittata ratios and the wonderful chevre inclusion, a great recipe!
I’m all about the chevre!! xoxo Thanks, Megan.
I took your advice to add milk to my frittata and you’re right, the texture was much improved! I only had mozzarella at the time so made a few alterations to avoid an extra trip to the store but you’re right, I will use a more strongly flavored cheese next time. Such a simple recipe, this is great for prepping and reheating in the busy new year!
I love it for prep!! Thanks, Cara. 🙂
We made this Frittatta over the weekend and had it for Saturday brunch, it was lush 🙂
We went with your recommendation and made it with strong blue cheese, it just gave it so much flavour!!
Thank you for sharing
You need that strong cheese 100%!!