I assure you that this Goat Cheese Frittata is a fabulous option for many dinners, although I also confess that, on occasion, it has been a wonderful Sunday lunch. Just as there are endless possibilities with omelettes, the frittata also offers that versatility, making both excellent recipes for using up ingredients. For today’s version, I accompany this cheese frittata with spinach, garlic and bell pepper. A combination I love!
The frittata is a classic preparation of Italian cuisine. You could say it sits halfway between our Spanish potato omelette or a delicious country-style omelette, and the quiche. But although it has traits of both, it really is a complete dish that has it all. It’s very easy to prepare, a large part of the cooking time is done in the oven and it allows for countless variations, adaptable to the ingredients you have in the fridge.
One of the two things you can’t be without when preparing a frittata is eggs. If you also have some tender spinach, a red pepper, onions and garlic, you can make a wonderful frittata by adding a bit of grated cheese and freshly ground black pepper.
The other is a skillet you can use both on the stovetop and in the oven, like the Lodge round cast iron skillet. Its cast iron construction makes it retain heat wonderfully and distribute it evenly, which helps the frittata set perfectly, that the ingredients retain all their flavor and that it cooks more quickly. It really is the perfect pan to cook this delicious Vegetable Frittata with Goat Cheese. Shall we start?
Below you’ll find the ingredients and the step-by-step instructions.
In the following video you can see the step-by-step in express mode. At the end of the post, after the step-by-step recipe, you’ll find the video with the full recipe.
Ingredients
- 12 large eggs
- 1/2 cup heavy cream (35% m.f.)
- 85 g goat log, crumbled
- 1/2 cup grated Parmesan
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1/2 red onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 small roasted red pepper, cut into julienne (you can use jarred roasted red pepper)
-
2 cups fresh baby spinach
Preparation
- Preheat the oven to 190 °C.
- Put the eggs in a large bowl, along with the cream, half the Parmesan, the salt and the pepper. Beat all these ingredients until well combined.
- Heat the butter over medium heat in your Lodge cast iron skillet pan 26 cm skillet.
- When it has melted and starts to sizzle, add the onion and sauté it for a couple of minutes, until it begins to soften.
- Add the garlic and the red pepper, stir a bit and sauté for about 3–4 minutes.
- Finally, add the spinach and let it cook a little, about 2 minutes, stirring all the ingredients so they are distributed evenly around the skillet.
- Now pour the egg mixture over the top. Do it gently so the vegetables don’t move.
- Finally sprinkle the crumbled goat cheese and cover with the remaining Parmesan.
- Cook the frittata on the stove for 1 or 2 minutes, just enough for the base to set, but with the frittata still looking runny.
- Put the skillet in the oven and let the frittata cook at 190 °C, until it has set and the cheese is melted and golden.
- Remove the frittata from the oven and let it rest and temper for about 5 minutes.
- Gently loosen the edges of the frittata, helping yourself with a small spatula or a butter knife (with a rounded tip).
- Bring the frittata to the table, directly in the skillet. If you prefer, you can unmold it onto a plate, but presented in the Lodge cast iron skillet, it looks wonderful, as well as tasting delicious!
A few things you might find interesting:
- If you don’t have peppers, to give that contrast and intensity you can use jarred roasted peppers or, the ingredient I turn to time and again, sun-dried tomatoes in olive oil. They’re a great ally!
- If you’re interested in frittatas, or you’re looking for recipes made with eggs such as quiches, on the blog we have several very curious and interesting recipes. You can see them here.
