Breakfast · Healthy Focused
Vegetable and Goat Cheese Frittata
Vegetable and Goat Cheese Frittata. Made with goat cheese, spinach and basil. Get ingredient amounts and step-by-step instructions.
25 mins4 servings
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Ingredients at original yield
- 3 ounces asaparagus - trimmed and chopped
- ¼ cup non- fat milk
- 4 ounces spinach - chopped
- 2 tablespoons spanish onion - chopped
- 2 tablespoons garlic - minced
- 2 tablespoons basil - chopped
- ½ teaspoon pink himalayan salt
- ¼ teaspoon ground black pepper
- 8 whole large eggs - beaten
- 2 teaspoons olive oil
- ¼ cup goat cheese
- ½ cup crimini mushrooms - chopped
How to make Vegetable and Goat Cheese Frittata
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Preheat oven to 400 degrees F. Heat olive oil in cast iron skillet and allow oil to heat up.
- 02
Add onions, let cook for about 5 minutes. Add garlic, heat for an additional 2 minutes. Add asparagus and spinach, cook for about 4 minutes and then add the mushrooms.
- 03
Add milk to the eggs and stir. Pour over the vegetables and mix thoroughly. Spoon small pieces of goat cheese evenly over entire area of the skillet and allow to set for about 3 minutes.
- 04
Place the skillet in the oven. Cook until eggs are set, about 10 to 15 minutes. Remove pan from oven. Run a spatula around edge and under frittata to loosen, cut into 4 wedges and serve.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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