Green spinach and Goats Cheese Frittata

 

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spinach & goat cheese frittata

Video taken from the channel: Cindy Elizabeth


 

Asparagus And Goats Cheese Frittata | Everyday Gourmet S9 EP58

Video taken from the channel: everydaygourmettv


 

Recipe: Mushroom Spinach + Goat Cheese Frittata

Video taken from the channel: AISLE9


 

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Video taken from the channel: Scott & Sam’s Food Channel


 

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Video taken from the channel: Black Tie Kitchen


 

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Video taken from the channel: Susan SoSouthern


1 cup baby spinach 8 large eggs, beaten Salt and freshly ground pepper 3 ounces fresh goat cheese, crumbled (1/2 cup). 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 to the oven and bake until set, 10 to 12 minutes. Dot the goats’ cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8–10 minutes, or until the. These Keto Goat Cheese and Spinach Frittatas are a super delicious option when you need to make a low-carb meal fast. Eat these simple keto goat cheese and spinach frittatas as a snack, easy lunch or quick weeknight dinner when you don’t have too much time.

How to Make a Spinach and Goat Cheese Frittata Heat olive oil in an oven-safe skillet (like cast-iron) over medium heat. Add red pepper and saute 2-3 minutes. Add green onions and spinach. Chop the spinach up into small pieces.

In a large mixing bowl, whisk eggs, parmesan cheese, milk, salt and pepper together. Heat remaining olive oil in the pan and saute the chopped onion until it begins to turn translucent about 3-4 minutes. Add the tomatoes and continue sauteing for another 2 minutes. 1 tbs olive oil. 1 brown onion, sliced.

115 g / 4oz / 1/2 a cup of raw spinach. 120 g / 4oz / 5/8 of a cup of cherry tomatoes on the vine, sliced. 110 g / 4.4 oz / 1 cup of hard vegetarian goat’s cheese, crumbled.

1/4 tsp each sea salt and freshly cracked black pepper. In a medium nonstick ovensafe saucepan set over medium-low heat, add 1 teaspoon of butter, 1/2 of the spinach, 1/2 of mushrooms, and 1/2 of eggs. Season mixture with salt and pepper. When eggs begin to set, top with 1/8 cup goat cheese. Place in oven and bake for 5.

5 Sprinkle bits of goat cheese over the top of the frittata mixture. 6 Lower heat, cover and cook: Lower the heat to low and cover the pan. Let cook on the stovetop 10 to 13 minutes, until all but the center of the frittata. Pea, Spinach and Goat’s Cheese Frittata. This meal provides you with two of your five-a-day and is a good source of high-quality protein.

Serves 2. Preparation 10 mins. Cooking 30 mins. Healthy.

List of related literature:

Then, [you] can butter and cheese a baking dish, mix in a bit of cheese with the spinach, sprinkle cheese on top, and more butter, and bake in hot oven until cheese melted (5 to 10 minutes).

“As Always, Julia: The Letters of Julia Child & Avis DeVoto” by Joan Reardon
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If you eat dairy cheese, place the creamed spinach in an ovenproof dish, sprinkle the spinach with cheddar cheese, and bake the crock for 10 minutes in a preheated 475°F. oven to melt the cheese.

“The Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipes” by Steve Petusevsky, Whole Foods, Inc.
from The Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipes
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Place the mixture with the spinach and arugula in a deep casserole dish and fold in the Cheddar cheese.

“The Acid Watcher Diet: A 28-Day Reflux Prevention and Healing Programme” by Jonathan Aviv
from The Acid Watcher Diet: A 28-Day Reflux Prevention and Healing Programme
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Add the spinach, all but 3 tablespoons of the onions, all of the garlic, the egg, about ¼ cup of the milk, the bread crumbs, grated Parm cheese, salt, and pepper.

“Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners: A Cookbook” by Rachael Ray
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Add the spinach, feta, Parmesan cheese, dill, and parsley to the onion mixture.

“The Essential New York Times Cookbook: Classic Recipes for a New Century (First Edition)” by Amanda Hesser
from The Essential New York Times Cookbook: Classic Recipes for a New Century (First Edition)
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* Sprinkle the Cheddar over the top of the frittata and broil for 2 to 3 minutes until the frittata is set and the cheese has melted.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
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In a medium bowl, combine the spinach, ricotta, Parmesan, eggs, parsley, and remaining ½ teaspoon salt and ½ teaspoon pepper.

“The Defined Dish: Whole30 Endorsed, Healthy and Wholesome Weeknight Recipes” by Alex Snodgrass, Melissa Hartwig Urban
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Add the three cheeses to the spinach and onion mixture and mix well to combine thoroughly.

“Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap” by Nicole Hunn
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note: If you tolerate dairy, ¼ cup of grated Parmesan or shredded cheddar cheese would be a great addition to this frittata.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
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Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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12 comments

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  • You out did yourself with this one! Looks incredible and with a few swaps you could make it super healthy too if you need to. Definitely making this!

  • This is great! Content is getting so much better and much more professional! I notice the hard work being put in, love the witty commentary. 100K subscribers will be close!

  • Ok since 95% of us don’t have a blow torch, add the cheese in the egg mixture in small pieces so it melts in the pan (as an alternative) or heat the goat cheese pieces in microwave and quickly add on to the just cooked omelette fold over and let it rest for a minute or two before serving

  • This is great! Content is getting so much better and much more professional! I notice the hard work being put in, love the witty commentary. 100K subscribers will be close!

  • Nice (kind of) first video.:) The camera setting doesn’t look like you’re beginners. The video is great.:)
    I like your channel and I’m really waiting for what’s coming up next!
    Keep on doing.

  • almost across the world, Portugal EU, I just want to say… CONGRATULATIONS on your channel… so inspiring and sweet, and salty too:)… thanks for sharing all this knowledge and sympathy

  • You out did yourself with this one! Looks incredible and with a few swaps you could make it super healthy too if you need to. Definitely making this!

  • Nice (kind of) first video.:) The camera setting doesn’t look like you’re beginners. The video is great.:)
    I like your channel and I’m really waiting for what’s coming up next!
    Keep on doing.

  • Ok since 95% of us don’t have a blow torch, add the cheese in the egg mixture in small pieces so it melts in the pan (as an alternative) or heat the goat cheese pieces in microwave and quickly add on to the just cooked omelette fold over and let it rest for a minute or two before serving

  • You guys must be new! Just found you from instagram. Love the channel guys and your videos are like super professional and whatnot haha. Well done, keep it up and you’ll go far ☺

  • You guys must be new! Just found you from instagram. Love the channel guys and your videos are like super professional and whatnot haha. Well done, keep it up and you’ll go far ☺

  • almost across the world, Portugal EU, I just want to say… CONGRATULATIONS on your channel… so inspiring and sweet, and salty too:)… thanks for sharing all this knowledge and sympathy