The Best Frittata with Potato and Goat Cheese

When I don’t know what to make for dinner and the time on the clock is working against me, I usually quit stressing and make my easiest go-to meal: The Best Frittata with Potato and Goat Cheese. There are many ways to make a frittata: stove-top, in the oven, with any veggies you have on hand, and an array of cheeses can be added also. This one of mine is made of ingredients that I always have on hand: potatoes, goat cheese, spinach, peppers, and onions. So quit trying to decide what should be for dinner and let’s make a quick and easy frittata!

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What is a Frittata?

Frittata is like a quiche without the crust, hence, making it all much faster and easier to whip up. It is a very healthy dish as well! You can serve this as a healthy breakfast to start the day and be contently full while not feeling weighed down. That’s why I love making it on hot summer days for breakfast for an active day ahead because I hate the feel of a belly full of a greasy breakfast on a hot day!. Alternatively, this can be served for lunch or dinner as well. We seriously eat this for dinner once a week and never grow tired of it!

Frittata might be the most versatile dish there is on the planet. Literally, anything goes. You have leftover roasted veggies in the fridge? Sure, throw those in with some cheese. Oh, you say you have bacon? Great! Crisp a slice or two in the skillet first, use the bacon fat to saute veggies, and then chop that bacon into the frittata! Frittata is the food to make if you don’t know how to cook and want to make something fancy-looking that also tastes amazing.

How to make it

If you’ve never tried to make one then you might think, “these are too beautiful to be easy and quick,” but you are wrong. And I’m so happy that you are wrong because if you were right then I wouldn’t have a simple, delicious dinner to fall back on at least once a week.

What ingredients you need

The beautiful thing about frittatas is that you can throw almost anything you have on hand into them and serve them for any meal of the day. For this recipe, use the following:

• Eggs. of course, use farm-fresh eggs if you can! The deep color of a fresh, good egg really brightens this dish and gives it a wonderful yellow color. I love eggs! Eggs really are so nutritious and enriching for your diet. 
• Milk. The dairy makes the eggs fluffy!
• Potatoes. Any potato will do but I usually always have russet on hand.
• Bell pepper. Any color pepper will work in this dish!
• Onion. Standard yellow onions find their way into nearly everything I cook, and they flavor this dish to perfection.
• Spinach. I always have fresh spinach in the fridge that I use for my daughter’s morning smoothie, and she doesn’t go a day without asking for it!
• Goat Cheese. Chevre all the way baby. Eggs can be kind of bland tasting, so a nice sharp cheese like this really cuts through and shines in this frittata. Costco has a great value on their goat cheese so I stock up on it and use it on beets, salads, and make yummy fried goat cheese. Look at some of my other recipes that feature goat cheese: Easy Beets with Balsamic-Citrus Glaze and Easy Fried Goat Cheese.
• Seasoning. Salt, pepper, Italian herbs, paprika, possibly hot sauce for eggs, creole seasoning is always a nice one for this as well, but really don’t stress…just use what you know and have.

I like to make mine in a cast-iron skillet, and I use a 13-inch skillet for this recipe but you can use a skillet near this size as well and it will just make either a thinner or fluffier frittata. This recipe moves quickly once you begin to cook so preparation of your ingredients is the key! Cube up your potatoes into half-inch cubes, and dice your onions and peppers. Crack 8 eggs into a mixing bowl and whisk with the milk and seasoning, and set aside. Have your goat cheese out and ready too! I can’t tell you how many times I’ve been prepared to add the goat cheese and then I have to cut the package open and it takes forever because apparently goat cheese packing is made by the same people who designed Fort Knox. 

Cook the Frittata

Preheat your oven to 425. Heat the skillet up over medium-high heat. Melt a tablespoon of coconut oil, or your choice of fat/oil, in the pan and add diced potatoes once the oil is nice and hot. Leave them alone for a couple of minutes to develop a nice brown crust before flipping them. Then after the potatoes have developed a crisp, add the peppers and onions and cook until tender, maybe 5-10 minutes.

Once the veggies have become tender, add your seasoning and spinach and cook until the spinach has just wilted, stirring regularly. Make sure to spread the vegetables out evenly over the skillet to ensure that there will be an even mix of veggies in each bite of frittata.

Here comes the fun part: adding the egg mixture! Turn the heat down to medium-low and begin to evenly drizzle the egg mixture over the veggies. Add your crumbled goat cheese on top and sprinkle some Italian herbs and paprika on top for color. We will let it cook here until we just begin to see it start to cook just around the edges to a pale yellow–about 5 minutes. Then pop it into the oven preheated at 425, and cook for 10-15 minutes. You’ll want to watch this frittata closely so it doesn’t overcook. Watch for a slight jiggle still in the center, yet firm and cooked through. Do not let it start to brown on top and don’t cook it so long that you see it cracking on top. Then take it out and serve! It pairs well with a refreshing salad!

How to store leftovers

If there are leftovers but don’t count on them unless you made this frittata just for yourself. This meal can be kept for about 3 days in an airtight container and enjoyed for breakfast, lunch, or dinner! This dish is great for packing to work or school.

Enjoy!

I know you and your family will fall in love with this tasty and healthy meal! Serve for your next breakfast, lunch, or dinner and let me know in the comments below how you liked it!

The Best Frittata with Potato and Goat Cheese

Print Recipe

Author Tensley

Ingredients

• 8 Eggs
• 1/2 cup Milk
• 1 tbsp Coconut oil or olive oil
• 2 Small Russet potatoes (or one large)
• 1 Red bell pepper (any color is fine)
• 1 Yellow onion
• 2 cups Spinach
• 8 oz Goat cheese
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1/2-1 tsp Smoked paprika or cajun seasoning
• 1/2 tsp Italian herbs

Instructions

• Preheat the oven to 425. 
• Heat skillet over medium-high heat until oil is hot. Add potatoes and cook until browned. Add peppers and onions and saute until tender. 
• While the veggies are cooking, whisk together the eggs, milk, salt, and pepper and set aside.
• Turn the heat to medium-low, add spinach to the veggies in the skillet, and cook until just wilted, then incorporate the spices and herbs and cook for 1minute. 
• Slowly drizzle in the egg mixture, making sure to cover the surface evenlywith the egg mixture.
• Now add crumbled goat cheese over the top of the frittata.
• Cook on the stove top for maybe 5 minutes, or until you just start to see the egg mixture cooking and firming along the outside edges. Just looking for a thin, pale yellow color around the very outside rim of the frittata.
• Place the skillet in the oven and cook at 425 for 10-15 minutes, give or take a few. Watch the frittata closely so as to not overcook it. Pull it out when the mixture has set but has a slight jiggle still in the middle, and before it has browned on top.
• Let it rest for 5-10 minutes and slice it into wedges to serve!