Vegetable Goat Cheese Frittata

Vegetable Goat Cheese Frittata is very a customizable recipe and perfect if you are cooking breakfast for a crowd or meal prepping for the week. Vegetables, spinach, goat cheese and eggs are baked in the oven to make this fast and healthy breakfast. I love making this recipe on a Sunday and storing in the fridge, in an airtight container, to eat for breakfast throughout the week.

Main Ingredient List for Vegetable Goat Cheese Frittata

To make this recipe, you will need:

• Vegetables – Use whatever veggies you have on hand!
• Spinach
• Eggs
• Milk – Any type of milk can be used, including unsweetened non-dairy milk can also be used. I keep oat milk in my house so that is what I added.
• Goat Cheese

Vegetable Suggestions

This recipe is very customizable and perfect if you are looking to clean out your vegetable drawer. The recipe calls for 3 cups of chopped vegetables. I like to choose two vegetables to dice up and use in the Frittata. When I photographed the recipe, I used asparagus and red bell pepper. Vegetables that go great in this recipe include:

• Broccoli
• Asparagus
• Bell Pepper
• Tomato
• Zucchini

How To Make Vegetable Goat Cheese Frittata

This recipe is super quick and made all in one pan!

1. To start, sauté the chopped vegetables and dried thyme in butter in an oven safe skillet.

2. Next, add spinach and cook until just wilted, about 1 minute.

3. Whisk together the eggs and milk and add to the pan. Stir to combine and let cook for about 1 minute.

4. Then, dollop the goat cheese on top and place in a 375 degrees Fahrenheit oven for 15-20 minutes. The frittata is done when set in the center.

5. And finally, serve! I love to top mine with a little hot sauce and serve with a handful of greens.

You May Also Like:

• Lemony Broccolini and Swiss Chard Pasta (Vegan and GF Option)
• Beet Goat Cheese Salad with Champagne Dressing
• The Best White Turkey Chili
• Buffalo Chicken Jalapeno Poppers (GF & Keto)
• Air Fryer Buffalo Stuffed Chicken Breasts
• Creamy Tortellini Soup with Turkey and Spinach
• Healthy Couscous Chopped Salad with Feta

DID YOU MAKE THIS RECIPE?

Please let me know how this recipe turns out for you by rating and leaving a comment below!

Find me on Instagram and if you made this recipe please share a picture with the hashtag #jensrootedkitchen.

Vegetable Goat Cheese Frittata

Vegetable Goat Cheese Frittata is very a customizable recipe and perfect if you are cooking breakfast for a crowd or meal prepping for the week. Vegetables, spinach and goat cheese and eggs are baked in the oven for this fast and healthy breakfast.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Course Breakfast

Cuisine Fritatta

Servings 6

Ingredients

  

• 12 eggs
• ½ cup milk I used an unsweetened non-dairy milk.
• Salt and Pepper
• 1 tbsp + 1 tsp butter Divided.
• 1 tsp oil
• 3 cups chopped vegetables Use whatever you prefer/have on hand. I used 2 cups of chopped asparagus and 1 cup chopped red bell pepper.
• ½ tsp thyme
• 2 cups chopped spinach
• 4 oz goat cheese

Instructions

 

• Preheat the oven to 375 degrees Fahrenheit.
• In a medium bowl, whisk together eggs, milk, ½ tsp salt, and ½ tsp pepper. Set aside.
• In an oven safe non-stick skillet, heat butter and oil over medium heat. Add the 3 cups of chopped vegetables, ½ tsp thyme, and a pinch each of salt and pepper. Cook until tender, about 5-7 minutes.
• Add the chopped spinach and cook spinach until it is just wilted, about 1 minute.
• Add the remaining 1 tsp butter. Then, add the egg and milk mixture. Stir the eggs and vegetables together to make sure the veggies are spread out evenly in the pan. Let cook on the stove top for 30 seconds.
• Add dollops of the goat cheese on the top.
• Place in the middle rack of the oven and bake for 15-20 minutes. The frittata is done when set in the center.

Keyword breakfast, easy, eggs, fritatta, Gluten free, goat cheese, healthy, low carb, meal prep, protein, spinach