Spinach and Goat Cheese Frittata

August 2, 2016

Serve this baked egg dish for breakfast, lunch, or dinner.

 

Serves 4

 

 

 

INGREDIENTS

 

3 tablespoons olive oil

1/2 medium onion, thinly sliced

kosher salt and black pepper

5ounces 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

 

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.

 

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.

 

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.

 

 

NUTRITIONAL INFORMATION

 

Per Serving

 

Calories 399 calories

Fat 31 g

Sat Fat 11 g

Cholesterol 551 mg

Sodium 751 mg

Protein 23 g

Carbohydrate 9 g

Sugar 3 g

Fiber 3 g

Iron 4 mg

Calcium 180 mg

 

 

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