Greens and goat cheese in combination with sun-dried tomatoes brighten the flavors of this frittata and make it a perfect meal for breakfast, lunch or dinner.
Course Breakfast, brunch, lunch
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Salt and freshly ground black pepper to taste
5ouncejulienne cut sun-dried tomatoes
4ouncemixed greensspinach, chard, kale, and arugula
4ouncecrumbled goat cheese
In a large bowl, whisk together the eggs and cream. Season the mixture with salt and pepper to taste.
Preheat the oven to 350 degrees Fahrenheit.
In a large cast iron skillet, 4 small skillets or ovenproof frying pan heat the olive oil over medium heat. Fry the shallot until softened, about 5 minutes. Add the garlic and sun-dried tomatoes and fry for a minute longer. Stir in the mixed greens and cook, stirring continuously, until wilted.
Pour the egg mixture over the vegetables and cook over a low heat until the edges have set and started to come away from the sides of the pan, about 10 minutes.
Sprinkle evenly with goat cheese and transfer to the oven. Bake the frittata until slightly golden and set, about 5 minutes.
~ Free Tip ~
Substitute goat cheese with feta cheese. Instead of mixed greens, use only spinach.