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!
Servings 8 servings
Ingredients
- 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
Instructions
- 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.
Notes
I used a store bought mix of spinach and arugula. You can use one or the other based on your preference, or a mix of the two.