I can assure you that this Goat’s Cheese Frittata is a fabulous go-to for many dinners, although I must also admit that it has, on occasion, made for a wonderful Sunday lunch. Just as there are endless possibilities with Spanish omelettes, frittatas offer the same versatility, making both excellent recipes for using up leftovers. In today’s version, I’m pairing this cheese frittata with spinach, garlic, and pepper – a combination I absolutely love!
Frittata is a classic dish of Italian cuisine. You could say it sits somewhere between a Spanish tortilla or a delicious vegetable omelette, and a quiche. But although it shares elements with both, it’s really a complete dish on its own. It’s very easy to prepare, most of the cooking time takes place in the oven, and it can be made in countless ways, depending on what you have in the fridge.
One of the two essential things when making a frittata is eggs. If you also have some tender spinach, a red pepper, onions and garlic, you can make a fantastic frittata by adding a bit of grated cheese and freshly ground black pepper.
The other essential is a pan that can be used on both the hob and in the oven, like the Lodge round cast iron skillet. Its cast iron construction means it retains heat brilliantly and distributes it evenly, which helps the frittata set beautifully, allows the ingredients to retain all their flavour, and speeds up cooking. It’s honestly the perfect pan for cooking this delicious vegetable and goat’s cheese frittata. Shall we get started?
Ingredients
- 12 large eggs
- 1/2 cup double cream (35% fat)
- 85 g crumbled goat’s cheese
- 1/2 cup grated Parmesan
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1/2 small red onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 small roasted red pepper, julienned (you can use jarred roasted pepper)
- 2 cups fresh baby spinach
Preparation
- Preheat the oven to 190 °C.
- In a large bowl, whisk together the eggs, cream, half of the Parmesan, salt, and pepper until fully combined.
- Heat the butter over medium heat in your Lodge cast iron skillet (26 cm).
- Once melted and bubbling, add the onion and sauté for a couple of minutes until it begins to soften.
- Add the garlic and red pepper, stir slightly, and continue cooking for 3–4 minutes.
- Finally, add the spinach and let it cook gently for about 2 minutes, stirring to evenly distribute the ingredients in the pan.
- Now gently pour the egg mixture over the vegetables so as not to disturb them.
- Finally, sprinkle over the crumbled goat’s cheese and top with the remaining Parmesan.
- Cook the frittata on the hob for 1 or 2 minutes, just until the base sets slightly but the top is still liquid.
- Transfer the skillet to the oven and bake the frittata at 190 °C until it is fully set and the cheese is melted and golden.
- Remove the frittata from the oven and let it rest and cool slightly for about 5 minutes.
- Carefully loosen the edges of the frittata using a small spatula or a rounded butter knife.
- Bring the frittata to the table straight in the skillet. If you prefer, you can turn it out onto a plate, but served in the Lodge cast iron skillet, it looks stunning – and it’s delicious too!
A few things worth knowing:
- If you don’t have peppers, you can still achieve that contrast and depth of flavour by using jarred roasted pepper purée, or my go-to alternative: sun-dried tomatoes in oil. They’re a great ally in the kitchen!
- If you’re into frittatas or looking for more egg-based recipes like quiches, we’ve got several fun and interesting ideas on the blog. You can check them out here.
