Goats Cheese and Spinach Frittata

Tuesday, May 28

Last week was national vegetarian week, and so I thought that whilst I was doing my Yoga teacher training all week, I should try and live more like a true Yogi and also embrace some meat free living.

We don't eat very much meat, but I was still surprised at how much I had to think about what to make for dinner after I had made a lentil curry one evening, and a vegetarian risotto the next.

I had some goats cheese in the fridge, and some eggs, and so on Thursday I made this Frittata, which I will DEFINITELY be making again.

Goats Cheese and Spinach Frittata



  1. 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.
  2. 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 the skillet to oven and bake until set, 10 to 12 minutes.
  3. Dividing evenly, place the greens on plates and drizzle with the vinegar and the remaining oil; season with ¼ teaspoon each salt and pepper. Serve with the frittata and bread.

I made half of the above recipe for Pete and I for dinner. And I used soft goats cheese which worked perfectly too.

Pete is usually a little adverse to these meat less meals and not the greatest goats cheese fan, but he really liked it too!

And I thought it was absolutely delicious, and so simple to make.
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