Spinach Frittata with Tomatoes and Goat Cheese Recipe

Spinach Frittata with Tomatoes and Goat Cheese Recipe

  • 2 tablespoons olive oil
  • 3 roma tomatoes, sliced thick and lightly salted
  • 2 cloves garlic, minced
  • 8 eggs
  • 1/2 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 5 ounces goat cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • ground black pepper to taste
  1. Adjust oven rack to middle position and heat oven to 400 degrees F (200 degrees C). Heat oil in a 10-inch oven-safe skillet. Add tomatoes; fry, turning once until golden brown, about 4 minutes total. Add garlic during the last minute.
  2. Meanwhile, whisk eggs, spinach, cheeses, oregano, 1/4 teaspoon of salt and pepper to taste; pour over tomatoes.
  3. Transfer pan to oven and bake until just set, 12 to 15 minutes. Remove from oven and let stand a few minutes. Loosen frittata around pan perimeter. Invert onto a plate, then invert onto another plate. Cut into wedges and serve.
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