Frittata with Goat Cheese, Spinach, and Grape Tomatoes
I love to make frittatas for dinner. They are quick and easy to make, look attractive when they come out of the oven, and always taste delicious. Plus, they are quite forgiving – you don’t really have to measure much and you can eyeball your “add in” ingredients. Consider serving this tasty frittata for dinner with a side salad and a loaf of crusty bread.
Ingredients 6 eggs 1 cup of milk 2 tablespoons of butter approximately 3 oz. of goat cheese 1 cup of baby spinach, washed and dried 1 cup of grape tomatoes, halved salt and pepper, to taste
Preheat oven to 350 degrees. Using a whisk, whip the eggs and milk together until combined. Heat a large, oven-proof skillet over medium-high heat. Melt the butter in the pan. Pour in the egg mixture. Using a silicone spatula, pull up the sides of the eggs (as if you were making scrambled eggs). Allow the eggs to set up, but not cook all the way through. Break the goat cheese into chunks and scatter it on the eggs. Sprinkle the spinach and grape tomatoes on the egg mixture. Place the skillet in the oven and bake the frittata for approximately 15 minutes or until the eggs are cooked through. If you like, you can turn the broiler on and crisp up the top of your frittata.
Your frittata should slide out of the skillet easily. Place it on a plate and cut it into wedges using a pizza cutter.