Spinach and goat's cheese frittata
This spinach and goat's cheese frittata is a stunning, one-pan breakfast recipe loaded with spinach and fresh herbs, and sprinkled with creamy goat cheese.
Servings: 2 servings
Ingredients
- 6 large free-range eggs
- 60 ml milk of your choice
- 2 handfuls baby leaf spinach
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh chives
- ½ tsp sea salt
- ¼ tsp cracked black pepper
- 2 tsp olive oil
- 1 small onion thinly sliced
- 50 g soft white goat's cheese (optional) roughly chopped
Serving suggestions
- Roasted vine tomatoes
- Rocket (arugula) leaves
- Creamy chive dressing
Instructions
- Preheat the oven to 180°C (350°F). Place the eggs, milk, spinach, parsley, chives, salt and pepper in a large bowl and whisk to combine.
- Heat the oil in a medium heavy-based ovenproof frying pan over a medium-high heat. Add the onion and cook for 5 minutes or until soft. Pour the egg mixture into the pan, add the goat's cheese (if using), stir to combine and cook for 2-3 minutes, or until the base is just set.
- Place the pan in the oven and cook for 12-15 minutes, or until golden and just set. Leave the frittata to cool slightly in the pan, then use a spatula to loosen the edges. Lift the frittata out of the pan and cut into triangles.
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