fine dining experience

Spinach and Goat Cheese Frittata

This quick and tasty recipe works for breakfast, lunch, or dinner. (And healthy spinach is always a good idea.)

Ingredients

  • 3 tablespoons olive oil

  • ½ medium onion, thinly sliced

  • kosher salt and black pepper

  • 5 ounces baby spinach (about 6 cups)

  • 10 large eggs, beaten

  • 1 cup goat cheese, crumbled (4 ounces)

  • 1 tablespoon white wine vinegar

  • 5 ounces mixed greens (about 6 cups)

  • country bread, for serving

Directions

  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 to the oven and bake until set, 10 to 12 minutes.

  3. Whisk together the vinegar, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl. Add the greens and toss to combine. Serve with the frittata and bread.