Spinach and Goat Cheese Frittata
Ingredients
6 servings:
10 large eggs
1/4 cup milk
1/4 teaspoon kosher or sea salt, or to taste
1/4 teaspoon fresh cracked black pepper, or to taste
2 tablespoons butter, divided
3 cups fresh spinach leaves, tough stems removed
4 ounces goat cheese, crumbled
Optional - serve with toast, fresh tomatoes or fresh fruit
Instructions
Step 1
Preheat the oven to 425°F (220°C). In a large bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and well combined.
Step 2
Place an oven-safe skillet over medium-high heat and add one tablespoon of butter, allowing it to melt completely. Add the spinach to the skillet and sauté it for 1 to 2 minutes, stirring occasionally, until it is wilted.
Step 3
Add the remaining tablespoon of butter to the skillet and let it melt, then pour the egg mixture evenly over the spinach. Allow the mixture to cook undisturbed for about 20 seconds, until the edges begin to set.
Step 4
Using a spatula, gently pull the cooked edges toward the center of the skillet while tilting the pan slightly to allow the uncooked egg to flow underneath. Continue this process until the bottom is lightly set while the top remains slightly soft.
Step 5
Sprinkle the crumbled goat cheese evenly over the surface of the frittata, then transfer the skillet to the preheated oven. Bake for 15 to 20 minutes, until the frittata is fluffy, the top is lightly browned, and the center is just set.
Step 6
Remove the skillet from the oven and allow the frittata to cool slightly before slicing. Serve warm, optionally accompanied by toast, fresh tomatoes, or fruit.
