Spinach Caper Goat Cheese Frittata

This is hands down my go-to frittata. I am a big quiche fan, and although a frittata is technically a crustless quiche I like it this way because I get to skip a step and I don’t miss it! Packed with plenty of nutrition and flavor my frittata can be whipped up for brekky, brunch, lunch, or dinner – it’s super versatile! I also have a recipe for my Mini Mediterranean Frittatas too you might want to try.

I am always looking for the 5 to thrive that includes protein, healthy fats, fiber, dark leafy greens, and colored cellular carbohydrates (fiber cell walls intact for our good gut buddies and colors for phytonutrients!) I have made sure you’re getting the whole 5 to thrive gang with mine. This frittata will satiate you for hours, balance your blood sugar, regulate your hunger hormones, and feed your good gut buddies in your microbiota! We love serving ours up with a handful of arugula and a quarter avocado for even more healthy fats!

Spinach Caper Goat Cheese Frittata mise en place/ food prep
On the stove before baking (using the same pan, less mess!)

Feel free to “do you” and make this your own by adding any extra herbs and spices. Occasionally, we might add mushrooms, red bell pepper and fresh chilli to keep this vegetarian frittata fun! Often though, this is how we enjoy it – it’s just SO darn good. I’ve used canned coconut cream (always try to buy organic if you can) as opposed to dairy cream, or you could use unsweetened Greek yoghurt. This gives the frittata its smooth, light yet creamy mouthfeel. If you prefer not to use goat cheese you can use a non-dairy soft cheese, or simply leave it out. It will still taste ahhhhhmazing!

We LOVE this one for brekky & brunch, but it makes a darn good lunch and dinner too! Try pairing my frittata with a handful of arugula and one quarter avocado

Spinach Caper Goat Cheese Frittata

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Recipe by Priscilla Soligo Course: Breakfast, Mains
Servings

3-4

servings
Prep time

15

minutes
Cooking time

28

minutes

Ingredients

  • 600g 10 Large Eggs, lightly beaten

  • 200g 1 Large Onion, minced

  • 120g ½ Cup Canned Coconut Full Fat Cream / Milk (or unsweetened Greek yoghurt)

  • 120g 4 Cups Spinach, packed, roughly chopped 

  • 110g ½ Cup Goat Cheese (or non-dairy soft cheese)

  • 25g 2 Tbsps Capers

  • 30g 2 Tbsps Olive Oil, or Avocado Oil

  • 20g 3 Large Garlic Cloves, minced

  • 12g ¼ Cup Fresh Basil Leaves, chopped

  • 2g 1 tsp Ground Nutmeg

  • 1g ¼ tsp Unrefined Salt

Directions

  • Preheat the oven at 170C / 338F.
  • In a large bowl, whisk the eggs. Next, add in the coconut milk, nutmeg and salt. Whisk until well combined. Set aside.
  • On the stove, on a low-medium heat in a skillet pan, heat the avocado oil, add in the onion, garlic, and capers. Cook and Cover while stirring occasionally for 7 minutes or until fragrant. Turn heat off.
  • Add in spinach and basil with the heat off. Stir to combine whilst spinach wilts down.
  • Add the egg mixture into the skillet pan and chunks of goat cheese. Stir gently to combine.
  • Bake at 170C / 338F for 10 minutes, then rotate the skillet pan and continue to bake for another 10 minutes covered (total bake time is 20 minutes.) When a toothpick inserted into the frittata comes out clean it’s done.
  • Remove from the oven and let it sit for 5 minutes to cool before slicing.

Notes

  • Storage: This frittata stores well in an airtight sealed container in the fridge for up to ten days.

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