Veggie and Goat Cheese Frittata – a simple and delicious dish for breakfast or brunch! This frittata is loaded with vegetables and goat cheese, making it a hearty yet healthy option for both weekdays and weekends!
Who is already looking forward to the weekend? I know I am! I’m not quite sure why, but I have just been feeling crazy tired lately, even after a solid 7.5 hours of sleep. I’m sure it has to do with the weather and lack of sun I’ve been getting these days, and maybe that I feel like I may be fighting off a cold. Thankfully tomorrow is Thursday so only two more days left to go!
As much as I enjoy sleeping in on weekends, I’ve got to say that I also love the weekend mornings (if I had enough sleep). There’s just something lovely about waking up slowly with a hot cup of coffee, reading or watching something I PVRed during the week, and then making and enjoying a good breakfast. Things are nice and relaxed, and for a little while I can forget about the millions of things on my to-do list.
Frittatas are my second favourite egg based breakfast (eggs benedict being my number one), as they are so quick and easy to pull together, they’re great for using up extra veggies in the fridge, and it usually makes enough to have leftovers to reheat during the week (for our household of two anyways!). I often don’t have time for making myself a proper breakfast during the week – I refuse to wake up any earlier than I already do – so anything that I can quickly reheat and eat, or grab and reheat once I’m at work is perfect for me!
If you haven’t had a frittata before, think of it as a crustless quiche. Essentially you mix the eggs and the filling together and then bake it all together in a skillet. It is definitely easier than an omelette in my opinion!
This veggie and goat cheese frittata is packed full of flavour. It is absolutely loaded with vegetables – we’ve got onions, mushrooms, cherry tomatoes, spinach/arugula and garlic in here! The goat cheese adds a tangy creaminess to it and helps bring it all together.
Aside from how simple and fast this frittata is to whip up as it requires little prep time, it is also a fantastic way to include some protein to your diet! And tons of healthy veggies never hurt anyone either. 🙂
It truly is a stellar dish you can have for either breakfast or brunch and pull together with little effort, which means more time to relax this weekend. And who couldn’t use a little more of that?
If you try this recipe for a Veggie and Goat Cheese Frittata please let me know! Leave a comment, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram using the hashtag #zestandsimmer. I’d love to see it and I always love hearing from you guys!
Pin it for later!
Veggie and Goat Cheese Frittata
- 3 tbsp extra virgin olive oil
- 1/2 cup diced onion (about 1 small onion)
- 2 cloves garlic , minced
- 8 large eggs
- 1/2 cup milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup sliced mushrooms
- 3/4 cup halved cherry tomatoes
- 1/2 cup spinach and/or arugula (see notes)
- 1/2 cup crumbled goat cheese
- Preheat oven to 350°F.
- In a large ovenproof skillet heat olive oil on medium heat. Saute diced onions for 5 minutes, stirring every so often to prevent too much browning. Add garlic and cook for 1 minute more.
- In a medium sized bowl, whisk together the eggs, milk, salt and pepper. Add in veggies and cheese, stir and then pour into skillet. Allow to cook for 5 minutes.
- Transfer skillet to oven and bake for 15-18 minutes, until eggs have set at the center. Slice into 8 wedges and serve.