This frittata is all about the goat cheese. Goat cheese is made from goat milk and is creamy and salty. There are many different types of goat cheese, but I used goat cheese crumbles in this recipe. I was not always a goat cheese lover. Even though I love cheese (I can eat a whole bar in one sitting if you let me), goat cheese was foreign to me. But now goat cheese is becoming more and more popular as more people are turning away from cow’s milk. Goat milk cheese is a great alternative to cow’s milk cheese as it contains less lactose and is easier to digest. Goat milk cheese also contains more calcium than cow’s milk and is a good source of protein. So as you can see, this frittata is extra healthy.
Do you see the creamy goat cheese throughout the frittata?
And adding sweet potatoes and spinach adds more nutritional value. You can substitute regular potatoes if you prefer.
Make sure you savor every bite of the creamy and light deliciousness. From the goat cheese to the sweet potatoes to the spinach to the eggs…
Yum! EAT and Enjoy!
Goat Cheese and Sweet Potato Frittata
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 slices
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium sweet potato, diced
- 1 cup fresh spinach
- 2 cloves garlic, minced
- 1 – 2 teaspoons salt and pepper (to your liking)
- 1/2 cup goat cheese crumbles
- 8 large eggs, whisked
- Preheat oven to 400°F.
- Sauté onion and sweet potato in olive oil over medium heat.
- When vegetables begin to soften, add spinach and garlic.
- Cook until spinach wilts.
- Add salt and pepper. Make sure it is seasoned to your liking at this point.
- Spread vegetables evenly over bottom of pan.
- Sprinkle goat cheese on top. Allow it to melt for a minute.
- Add eggs.
- Cook the frittata for 1 – 2 minutes to let it begin to set around the edges.
- Put pan in oven and bake for 10 – 15 minutes until eggs are done.
- Cool for 5 minutes and then serve.
I used a 9-inch cast iron skillet for this frittata.