Spinach and Goat Cheese Frittata
When my kids first spot eggs on the dinner table, I get a “why are we having breakfast for dinner mom?” ha! In my opinion eggs are an incredible option; morning, noon or night, I would even add snack to that list. Especially when they are turned into a delicious frittata. This is a great week-night meal that incorporates all the nutrients your body needs- protein, fibrous veggies, good fats, and flavor.
Frittata’s are so versatile–once you have the basics down, you can swap in any veggies. A few of my favorites are mushrooms, zucchini, spinach, bell peppers, cherry tomatoes, and then of course cheese–goat, feta, mozzarella, even ricotta gives an amazing, creamy flavor. I promise, a frittata will be tried and put on week-night repeat!
Serves:4-6
1 tbsp coconut oil
1/2 cup sliced onion
1 cup sliced mushrooms
1/2 cup cherry tomatoes (cut in half)
1 cup of spinach chopped
1 tbsp minced garlic
1/2 cup crumbled goat cheese
1/4 cup grated parmesan cheese
1 tbsp nutritional yeast (this is optional–I always add for more protein and B vitamins)
6 large eggs
2 tbsp lemon juice
1 tbsp fresh parsley chopped
1/2 tsp sea salt
1/4 tsp cracked pepper
In a medium skillet, saute onion and mushrooms in the coconut oil for about 5 minutes. Add the spinach and cherry tomatoes and sautee for another 3 minutes.
In a separate bowl, whip the eggs, lemon juice, parmesan cheese, parsley, salt and pepper. Pour evenly over the sautéed vegetables in the skillet and sprinkle with the crumbled goat cheese (or feta or mozzarella). Cover with a lid and cook over low heat for about 15 minutes until you can loosen edges with a spatula. Serve directly from the skillet, or invert onto a serving platter and serve like “pie”. 🙂