Spinach and Goat Cheese Frittata Recipe

I love making frittatas! They are easy, quick and you can fill them with whatever leftover veggies you have in your fridge. They are also versatile enough that you can eat them for breakfast, lunch, or dinner. This frittata uses organic spinach from Great River Organics (OH) and goat cheese from LaClare Creamery Creamery (WI).


Adjust broiler rack to 10 inches from heat source and preheat broiler to high.  

Beat eggs in a large bowl with 2 generous pinches of salt and a dash or two of fresh pepper. Set aside.

In a medium oven-proof non-stick skillet, heat ghee or oil over medium-high heat until shimmering. Add onion and cook, stirring, until just translucent, about 2 minutes. Add the garlic and continue to cook an additional minute. Add the spinach and cook stirring until the spinach wilts, about 2 minutes.  

Add egg and then the crumbled goat cheese; cook, stirring, until moist curds have formed throughout, 1 to 2 minutes. Transfer skillet to broiler and cook until top is set, about 3 minutes. Let frittata cool slightly. Run a thin spatula around and under frittata to detach any spots stuck to skillet. 

Invert a large plate over skillet, and in one quick motion turn frittata out onto plate. Slide frittata onto a cutting board and cut into wedges.

Spinach and Goat Cheese Frittata

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips.