Garden Fresh Frittata

Serves 4 – 6

This frittata makes me feel like I just went to a Sunday brunch…without the mimosas, of course. I love breakfast. I could eat breakfast for every meal. This one is perfect because it gives me plenty of fat and protein, it’s low-carb (which is great since I don’t typically workout until later in the day), I get some fresh veggies in the mix, and it satisfies my hunger.

Tips: If you needed to add some carbs, sweet potato hash or fresh fruit would work well on the side!  On a side note, I see nothing wrong with adding some pre-cooked, chopped bacon to this frittata before it goes into the oven! Mmmm…

Ingredients:

  • 2 Tablespoons of unsalted butter (I used Kerrygold)
  • 1 teaspoon of fine sea salt
  • ¼ teaspoon of black pepper
  • 8 large eggs
  • ¼ cup of whole milk (or 2%, but we only do the red cap in this house)
  • 3 Tablespoons of coarsely chopped fresh basil (but you could also substitute parsley, cilantro, tarragon, etc.)
  • 1 cup of chopped fresh spinach
  • 4 ounces of goat cheese, crumbled
  • 1 cup of cherry tomatoes, halved or 1 medium tomato cut into ½-inch chunks

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Melt the butter in a 10-inch skillet (works best in cast iron) over medium heat.
  3. In a large bowl, whisk together eggs, milk, salt, pepper, herbs and spinach. Pour the mixture into the skillet. 
  4. Top with tomatoes and goat cheese.
  5. Cook until the eggs at the edges of the pan begin to set (about 4 minutes).
  6. Transfer the skillet to the oven and bake until the eggs are set (8 – 10 minutes). To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes. If eggs are set, pull the frittata from the oven.
  7. Cool in the pan for 5 minutes and then slice into wedges and serve warm.

 

 

Storage: Leftovers can be stored in a covered container in the fridge for up to 5 days. I usually reheat mine in the oven and it tastes just as delicious as the first time I cooked it.

Macro Facts:

Whole frittata = 4 servings

Calories per serving: 328

Fat: 22.3g

Carbohydrates: 9.7g

Protein: 24.4g   

 

Stay gold,

Abrie

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