Caramelized Onion & Goat Cheese Frittata
User Reviews
3.9
Caramelized Onion & Goat Cheese Frittata
Description
The Caramelized Onion & Goat Cheese Frittata mixes slowly sautéed onions and bell peppers with garlic and fresh spinach into beaten eggs that also include almond milk to keep the texture soft. The eggs cook partially on the stovetop to incorporate the flavors, then the skillet moves into a hot oven to set and lightly brown the top. The addition of creamy goat cheese crumbled on top adds a mild tang and richness contrasting with the sweet caramelized onions. Once cooked, the frittata slices into wedges and serves warm, garnished with fresh parsley for freshness. This sturdy dish can be a stand-alone meal or served alongside a simple salad.
The vegetables require some time to caramelize properly, developing sweetness that complements the natural savoriness of the goat cheese and eggs. The recipe balances textures with tender vegetables and a moist egg base, all enclosed in a gently browned crust from baking.
Leftover slices store well refrigerated and can be reheated in multiple ways including the air fryer to regain crisp edges, making it a practical option for meal prep. Freezing individual portions extends shelf life without significant loss in quality.
Ingredients
- ½ Tablespoon olive oil or avocado oil
- ½ yellow onion thinly sliced, medium
- 2 cloves garlic
- 1 red bell pepper cored, seeded, and chopped
- 2 cups spinach roughly chopped, fresh baby
- ¾ teaspoon salt divided, sea salt
- black pepper to taste, cracked
- 10 egg large
- ½ cup almond milk unsweetened
- 2 ounces goat cheese or Boursin cheese, chèvre, soft
- parsley for serving, fresh
Instructions
- Preheat the oven to 400ºF.
- Add oil to ovenproof skillet (I used a 10 inch cast iron) over medium heat. Add the onion, ¼ tsp salt and a crack of pepper. Sauté until tender and golden, 8-10 minutes. Add the bell pepper and garlic and sauté for another 5 minutes. Add the spinach and cook for another minute, until just wilted.
- Crack the eggs into a large bowl, add milk, remaining salt and a crack of pepper and beat well with a whisk. Pour the beaten eggs into the skillet and use a spatula/spoon to press the vegetables down into the egg mixture so that the eggs cover the veggies completely.
- Crumble the chèvre over the top, then place the pan in the oven and bake until the middle is set and top is lightly golden, about 10-12 minutes
- Cut into 4 wedges and serve warm with fresh parsley.
Notes
- Cool the frittata completely before storing to prevent condensation that may spoil texture.
- Reheat slices gently in the microwave or on the stovetop; for crispiness, use an air fryer at 300ºF briefly.
- Freeze individual slices in airtight containers for up to 2 months and thaw overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 273kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 525mg | 175% |
| Sodium | 691mg | 29% |
| Potassium | 392mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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