Veggie and Goat Cheese Frittata

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

  • Servings: 6
  • Difficulty: Easy
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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


  1. Preheat oven to 350 degrees.
  2. Oil and heat a 12 inch cast iron skillet.
  3. Slice and/or dice all veggies, but keep them separated.
  4. Cook onion and zucchini in the oil.
  5. Add the tomatoes when the zucchini begins to soften.
  6. Reduce heat and begin beating eggs. Don’t forget to salt and pepper the eggs.
  7. 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.
  8. 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.
  9. 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.
  10. Remove from oven and serve hot!