The Best Frittata with Potato and Goat Cheese
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!