Spinach Frittata with Zucchini

Name: Spinach Frittata with Zucchini
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 9 servings
Ingredients: 2 tsp avocado oil; 4 cups baby spinach; 1 medium zucchini squash; 1 cup sun-dried tomatoes; 12 large eggs; 1/4 cup buttermilk; 1 cup cheddar cheese; 1/4 tsp sea salt; 1/3 cup soft goat cheese

User Reviews

4.4

69 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
9 servings
Calories
212 kcal
Course
Breakfast
Cuisine
American

Spinach Frittata with Zucchini

Tyler Espinosa

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Spinach frittata with zucchini, sun-dried tomatoes, and goat cheese makes the tastiest high protein, low-carb breakfast that is naturally gluten-free. Mix in your favorite additions to customize the flavor.

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Ingredients

Servings

2 tsp avocado oil
4 cups baby spinach loosely packed
1 medium zucchini squash thinly sliced
1 cup sun-dried tomatoes drained
12 large eggs
1/4 cup buttermilk
1 cup cheddar cheese grated
1/4 tsp sea salt
1/3 cup soft goat cheese

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Instructions

Preheat the oven to 350 degrees F.
Add the oil, spinach, and sliced zucchini to a 10-inch cast iron skillet and cover. Cook, stirring occasionally until spinach has wilted, about 2 minutes. Add the sun-dried tomatoes and a sprinkle of sea salt. Continue cooking, uncovered, until zucchini has softened.
Beat the eggs and buttermilk, cheddar cheese, and sea salt in a mixing bowl. I do so with a fork, but you can also use a hand mixer or whisk.
Pour the egg mixture into the cast iron skillet over the vegetable mixture and use a wooden spoon or a rubber spatula to distribute the vegetables evenly. Sprinkle on the goat cheese.
Transfer the cast iron skillet to the oven and bake 25 to 30 minutes, or until the frittata has set up. Allow frittata to cool at least 10 minutes before slicing and serving.