I am off work today, so last night I kept thinking about breakfast. That’s what I do, I lay in bed at night and think about what I’m going to eat in the morning. Any way, I decided I wanted to make a frittata. My husband got me lot’s of kitchen stuff for Christmas a couple years ago, including some cast iron skillets. I love my cast irons and they are great for making frittatas.
You can really do whatever you want with a frittata. I chose to pack mine full of veggies and top it with a little goat cheese. I love trying all different cheeses lately, so I thought goat cheese would go well with this. For the veggies I included spinach, onion, zucchini and tomato. This is a really great way to start your day because you are getting protein from the eggs, vitamin C from the tomato, fiber from the zucchini, iron and many nutrients from the spinach.
Veggie and Goat Cheese Frittata
A veggie filled way to start your day!
- 1 Small yellow onion, diced
- 1/2 A zucchini, sliced
- 1 Small tomato, sliced
- 1 Cup baby spinach
- 12 Eggs, beaten
- 4 Ounces goat cheese, crumbled
- salt & pepper, to taste
- Preheat oven to 350 degrees.
- Oil and heat a 12 inch cast iron skillet.
- Slice and/or dice all veggies, but keep them separated.
- Cook onion and zucchini in the oil.
- Add the tomatoes when the zucchini begins to soften.
- Reduce heat and begin beating eggs. Don’t forget to salt and pepper the eggs.
- Add the spinach to the other vegetables and give a light stir. Don’t let the spinach wilt down too much. Top with the crumbled goat cheese.
- Pour the beaten eggs over top. Raise the heat to medium high and allow the bottom to set. You should not be stirring once the eggs have been added.
- Once the bottom and sides are starting to firm, put the skillet into the oven for about 10 -12 minutes or until the eggs are completely firm and cooked.
- Remove from oven and serve hot!