Description

This Vegetable Frittata with Goat Cheese delivers a creamy texture and savory profile that satisfies the palate while providing essential nutrients to fuel your morning. A high-protein, low-carbohydrate option that works for breakfast, brunch, or a quick weeknight dinner.

Ingredients

Scale

8 Large Pasture-Raised Eggs
2 Cups Fresh Spinach (packed)
1 Medium Red Bell Pepper (diced)
1/2 Cup Red Onion (sliced)
2 Tablespoons Olive Oil
4 Ounces Goat Cheese (crumbled)
Sea Salt & Black Pepper to taste
1/4 Cup Fresh Parsley (chopped)

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Instructions

Preheat the oven to 375°F (190°C)
In a large glass bowl, whisk together the eggs with sea salt and black pepper
In a skillet over medium heat, add Olive Oil, then sauté the red onions and diced bell peppers until translucent
Add spinach to the skillet and toss until just wilted
Pour the egg mixture over the sautéed vegetables and cook undisturbed until edges set
Sprinkle the crumbled goat cheese over the top
Transfer the skillet to the oven and bake for 10 to 12 minutes
Remove from oven, garnish with parsley, and let rest for 5 minutes before slicing

Notes

Use room-temperature eggs for smoother blending.

Avoid overcooking; the frittata should be moist and tender.

Allow resting time for easier slicing.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285 kcal
Sugar: 3 g
Sodium: 340 mg
Fat: 21 g
Saturated Fat: 8 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 410 mg