A creamy potato and spinach frittata, studded with roasted red pepper and herbs - this tasty Goat's Cheese Frittata recipe will take your brunch to the next level!
A cross between an omelette, a quiche and a Spanish tortilla, a Italian frittata is an omelette-like dish where eggs are cooked in a pan with other meat or veg and served in wedges.
They're a great way to use up leftover veg and other bits from the fridge and can be very simple to make.
This Goats Cheese Frittata Recipe is just as simple, but especially delicious. That's because in this frittata, the goat's cheese brings the magic. It's somehow rich and light at the same time and I love how it adds a creamy luxury where cream cheese would normally function on auto-pilot.
To make your frittata, you'll need to boil your new potatoes until tender, but not so much that they fall apart, then let them cool. If you have leftover potatoes from the previous night's dinner, they work really well here, as they will be firm a little from the fridge and cut 20 minutes off your total prep time.
Once the potatoes are sliced, you'll warm a little olive oil in a frying pan - ideally one that is suitable for going under a grill, such as a cast iron pan or similar - and sweat your onion and spinach.
Once the veggies are soft, you'll tip them onto a plate, re-oil you pan and start to assemble your frittata.
This bit is rather fun as you layer up the potatoes, chopped roasted red pepper (the jarred kind, or some you have leftover) and your sweated veggies, then top with the gorgeous goat's cheese.
Finally, you'll whisk your eggs with some dried parsley and a bit of salt and pepper and pour into the pan.
Cooking your frittata is best done low and slow. It can take around 20 minutes for the eggs to set all the way through. I've included some tips below to help you make sure your frittata is perfectly cooked.
Once your frittata is set, take it and pop it under the grill for a few minutes until golden. YUM.
This is the perfect recipe for a weekend brunch especially, if you have pre-cooked potatoes as it will then take less than 30 minutes start to finish, making it ideal for a quick weekday breakfast, brunch or lunch treat.
If you like the sound of this delicious goats cheese frittata, the full recipe is below. It has clear pictures alongside detailed instructions, so you can whip it up as easily as possible.
If you have any questions, drop me a comment below, and I'll get right back to you!
Ingredients
- 500 g (1.1 lb) new potatoes
- 8 medium free-range eggs beaten
- 1 tsp dried parsley
- 2 tbsp olive oil
- 1 onion peeled and thinly sliced
- 100 g (3.5 oz) fresh baby spinach roughly chopped if leaves are large
- 100 g (3.5 oz) roasted red pepper (1 large) diced
- 100 g (3.5 oz) goat's cheese crumbled
- salt and black pepper to taste
Instructions
Cook the potatoes in plenty of boiling water for 20 minutes.
Drain, leave to cool, then cut into slices.
Put the eggs, the dried parsley and a pinch of salt and pepper in a jug.
Beat together.
Warm 1 tbsp oil in a high-walled, non-stick frying pan over a medium heat and add the onion.
Then pile in the spinach and a pinch of salt and pepper.
Fry for five minutes until soft. Tip onto a plate.
Preheat your grill to medium.
Add the remaining 1 tbsp oil to the pan and stack the potatoes, red pepper, onions, spinach and diced pepper into the pan
Top with the goat’s cheese.
Pour the egg mixture over the top.
Cook on a low heat for around 20 minutes, depending on the size of your pan, until the base is cooked and the top is beginning to firm. If you put a skewer into the centre of the frittata and wiggle it, you should be able to see that there is no liquid egg visible.
Pop the frittata under the grill for 2-5 minutes to fully set on top and lightly brown.
Slice into wedges and serve.
I served mine with some baby vine tomatoes I quickly roasted in a splash of olive oil under the still-hot grill.
I can't wait to hear how you get on with this recipe.
Let me know if you have it for breakfast, lunch, bruch or dinner!
Goat's Cheese Frittata Recipe
Ingredients
- 500 g (1.1 lb) new potatoes
- 8 medium free-range eggs beaten
- 1 tsp dried parsley
- 2 tbsp olive oil
- 1 onion peeled and thinly sliced
- 100 g (3.5 oz) fresh baby spinach roughly chopped if leaves are large
- 100 g (3.5 oz) roasted red pepper (1 large) diced
- 100 g (3.5 oz) goat's cheese crumbled
- salt and black pepper to taste
Instructions
- Cook the potatoes in plenty of boiling water for 20 minutes, drain, leave to cool, then cut into slices.
- In a jug, beat the eggs with the dried parsley and a pinch of salt and pepper.
- Warm 1 tbsp oil in a high-walled, non-stick frying pan over a medium heat, then add the onion, spinach and a pinch of salt and pepper and fry for five minutes until soft. Tip onto a plate.
- Preheat your grill to medium.
- Add the remaining 1 tbsp oil to the pan and stack the potatoes, red pepper, onions, spinach and diced pepper into the pan
- Top with the goat’s cheese.
- Pour the egg mixture over the top.
- Cook on a low heat for around 20 minutes, depending on the size of your pan, until the base is cooked and the top is beginning to firm. If you put a skewer into the centre of the frittata and wiggle it, you should be able to see that there is no liquid egg visible.
- Pop the frittata under the grill for 2-5 minutes to fully set on top and lightly brown.
- Slice into wedges and serve.
Nutrition
More goats cheese recipes to try
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