Monthly Archives: December 2014

Sun Dried Tomato, Goat Cheese and Spinach Frittata

Happy Holidays!  I hope you’re enjoying this season of light and joy and finding opportunities to pause and take in the beauty . . . .

Last week I made a couple of Egg Bakes for Mick’s school Christmas Party.  I chose to work with what I knew most kids would enjoy – cheddar cheese, ham etc (and a vegetarian version for Mick) . . . Thanks to my girlfriend Jinny for the recipe!

So the following morning when all I needed to do was pull it out of the refrigerator and place it in the oven I got to thinking how nice it is to have a few extra dishes on hand during the holidays – the kind that are easily warmed or equally good served cold.

There’s a beauty to Frittata’s!  They’re easy to assemble (think 10.5 minutes), can be eaten hot or cold, and can include leftovers or ingredients you’ve got on hand!  They come out of the oven golden brown and only look difficult!  I shared a Spring Green Frittata some time ago, you can find it here,  – It was the first one I had ever made . . . . when I finally broke through my fear of frittata’s!

So I had some leftover sun dried tomatoes and goat cheese on hand and had just picked up spinach for Moe (our bearded dragon) when I was inspired to put together an egg dish for myself!  The sun dried tomatoes and warm goat cheese brought me right back to July!  I’ve been enjoying it for days.  Perhaps in the upcoming week you’ll be looking for something warm and simple for breakfast or some way to use those Christmas extras . . . .

Wishing you all a very Merry Christmas!  XOXO


Sun Dried Tomato, Goat Cheese and Spinach Frittata
6 eggs
1/3 cup milk
1/4 tsp salt
2 tsp olive oil
sweet onion slices, approx. 3 very thin swipes across the onion
1/4 cup sun dried tomatoes, sliced into strips
1 cup spinach, gently torn and densely packed down
1/2 cup goat cheese chunks
freshly ground pepper, to taste

1. In a medium bowl beat the eggs, milk, salt and freshly ground pepper (according to taste). Set aside. Turn oven on to broil.
2. In a 10 inch cast iron (or oven-safe) skillet heat the olive oil over medium-low heat and sauté the onions for 1 minute.
3. Add the sun dried tomatoes and continue to sauté for about 2 more minutes, until the tomatoes begin to soften.  Next, add the spinach and gently toss with the tomatoes and onions for about 30 seconds, until it just begins to wilt.
4. Next, add the beaten egg mixture and the goat cheese chunks. Gently stir a time or two to combine and then leave it to allow the eggs to set-up, approximately 3 minutes.
5. Transfer the frittata to the oven and place under the broiler to finish setting, approximately 2-4 minutes. Remove once the eggs have fully set and the frittata turns golden brown.

Recipe Originally Inspired By, Veggie Frittata
Animal, Vegetable, Miracle – A Year Of Food Life, Barbara Kingsolver