Frittatas are slowly becoming one of my faves.
Why? Because it can be breakfast or dinner and you can practically use any assortment of ingredients to make it. This here is a Spinach and Goat Cheese Frittata. I would like to take credit for purposely creating this dish but honestly this was inspired by randoms in my fridge.
My cast iron skillet was low-key being neglected. After a binge purchase of 2 cast iron skillets (because I apparently I need a small and large pan) and a cast iron dutch oven I was so excited to start using them. Fast forward a couple months and basically they’re collecting dust in the corner in the kitchen. Not good.
HOW TO MAKE SPINACH AND GOAT CHEESE FRITTATA
Start with pre heating oven to 400 degrees. Prepare eggs by mixing eggs with milk, garlic, parsley, with salt and pepper to taste. Set to the side. What takes the longest is prepping the vegetables. While your oven pre-heats wash and cut you red bell peppers, onion, spinach as needed. Over medium heat saute onion and garlic for about 2 minutes with dash of olive oil. Add bell pepper and cook for an additional 2 minutes. Next add spinach to pan. Toss several times to allow spinach to cook. Continue to saute into spinach wilts, about 2 to 3 minutes.
Next pour egg mix into pan. Use a utensil like a spatula to spread ingredients evenly. Top your cast iron skillet with crumbled goat cheese. If you want to make it pretty reserve a few peppers and leaves of spinach to add on top. Turn stove down to low and cook for about 3 minutes. Place in over for about 5 minutes until the top turn golden brown.
This Spinach and Goat Cheese Frittata is a quick and easy meal made in about 30 minutes. From the tart flavor of the goat cheese to the light fluffy eggs. It’ss undeniably a win for your taste buds.
In the mean time, I promise to not neglect my cast iron again. I look forward to creating many more recipes that I hope to share with you all.