I think breakfast is my favorite meal of the day. This frittata I made for dinner though. Sometimes I like to have breakfast for dinner. I was never a real fan of the frittata. I am not sure why. I think maybe because I thought it was to hard to make. Sometimes the outside would get done, but the middle would be jiggly.
This recipe I discovered out of necessity. A few weeks ago during Lent, I was looking for a fast, vegetarian recipe that didn't break the bank. All of these things were in my pantry so I made good use of them. It turned out delicious and I decided I wanted to share it with you. So, the next time you are looking for something easy and delicious, look in your fridge and see if you have the ingredients to make a frittata. You will be glad you did.
Spinach, Onion and Goat Cheese Frittata 4 tablespoons olive oil
1 small yellow onion chopped
2 cups baby spinach
1 tablespoon salt
1/2 tablespoon pepper
6 large eggs
4 cloves garlic chopped
1/4 cup goat cheese
Directions Preheat oven to 350 degrees. In a large frying pan over medium heat warm 2 tablespoons olive oil. Add the onions and saute until tender about six minutes. Add the spinach and season with salt and pepper. Saute about five minutes. Transfer to a plate. Set aside. In a large bowl lightly beat the eggs with the garlic and cheese. Stir the spinach into the egg mixture. In the frying pan warm the remaining two tablespoon olive oil. Add the egg mixture. Reduce the heat to medium and cook until the eggs are set around the edges, about five minutes. Transfer to the oven and cook until set, about seven to nine minutes Cut into wedges and serve right away.
Peace be with you, Veronica
