Goats Cheese Frittata with Spinach and Tomatoes

This Goats Cheese Frittata is perfect for a tasty weekend brunch or lunch. Packed with potatoes, spinach and tomatoes and topped with creamy goats cheese, this is a delicious weekend breakfast. Made with just a few simple ingredients this will soon become a firm family favourite!

Frittatas are great for breakfast, brunch or lunch! We love them with sweet potatoes or with plenty of vegetables like this Asparagus Frittata. They’re great hot, or cold, so you can make them ahead too. We love them for breakfast and often have them for lunch too. They are also perfect for using up veggies at the end of the shopping week.

This frittata is packed with potatoes, onions, cherry tomatoes and spinach. Topped with creamy goats cheese and basil this is propper tasty! It comes together fairly quickly and is really easy to make. Let’s get stuck in!

Here’s What You’ll Need

Ingredient Notes

• Goats Cheese – I use a log of goats cheese as it’s easy to slice so it can be spread out evenly. Soft goats cheese is best for this recipe as it’s usually creamy and crumbles easily, which is perfect for this frittata. You could use aged goat cheese if you want. It can be more pungent in flavour though, so do bear that in mind if you’re serving this to children. If you’re not a fan of goats cheese you can use feta instead.
• Eggs – You will need 6 large eggs for this. I don’t add cream or milk to this frittata as it really doesn’t need it. You can add it in if you want though.
• Tomatoes – I use a mix of yellow, red and orange cherry tomatoes for this recipe. You can also use regular tomatoes. The trick here really is to make sure the tomatoes are nice and ripe, the riper they are the more flavour your frittata will have.
• Potatoes – Waxy baby potatoes are best for this dish. I used Jersey Royals. I would avoid fluffy or floury potatoes for this dish as they will just disintegrate in the frittata.
• Spinach – I love fresh baby spinach in this frittata, baby spinach is milder in flavour and doesn’t overwhelm the other flavours. I haven’t used frozen spinach in this but I would recommend thawing and cooking it first then removing as much liquid from it as you can.

How To Make Goats Cheese Frittata

This is just a quick visual guide. Please see the recipe card below for full instructions and ingredient list.

1. Heat some oil in a skillet. Add the onions and cook until soft, then add the garlic and cook for a minute. Next, add the tomatoes and cook until softened.

2. Cook the potatoes then leave to cool. Turn off the heat under the skillet then add the spinach and basil, stir until spinach has wilted. Slice the potatoes then add them to the skillet. Carefully toss everything together, make sure not to break the potatoes up.

3. Whisk the eggs and season. Pour the eggs over the vegetables.

4. Slice the goat’s cheese then scatter them over the egg and vegetable mixture. Pop the skillet in the oven and bake for about 20 – 30 minutes until it’s golden brown and cooked through.

Recipe Tips

• Use a well-seasoned skillet – or a non-stick pan for your frittata. You really don’t want your frittata to stick to your pan! But if it does, just leave it to cool slightly and it should come away clean from the pan.
• Use a fork when you add the eggs – I use a fork to make little spaces for the eggs to reach down to the bottom of the pan. This is just a personal preference, you can skip this if you want.
• Place the skillet on a baking tray – When the frittata is ready to go in the oven I place it on a baking tray then place it in the oven. I find this really helps avoid spillages and it makes it easy to move around in the oven. 
• Use leftover potatoes – This recipe is great for using up leftover potatoes. Waxy potatoes are best though, fluffy potatoes will just break up and fall apart.

Looking for more weekend breakfast ideas? Here are some of my favourites.

• Roasted Figs with Yoghurt and Honey – deliciously sweet, this is such a lovely weekend breakfast.
• Mushrooms on Toast – perfectly poached mushrooms with wilted spinach and fried eggs, this is breakfast heaven!
• Homemade Crunchy Granola – packed with nuts, seeds and coconut, just serve this with some creamy yoghurt and berries for a lovely healthy breakfast.
• Loaded Veggie Breakfast Skillet – A jam-packed breakfast skillet with veggies, crispy potatoes and eggs. Perfect for a lazy weekend breakfast or brunch.

Finally, if you make this Goats Cheese Frittata be sure to leave a comment and give this recipe a rating! I love to hear from you and will also respond to each and every one of your comments. And if you do make this don’t forget to tag me on Instagram! I really love seeing your photos of my recipes!

Goat's Cheese Frittata with Spinach and Tomatoes

A delicious Goats Cheese Frittata packed with potatoes, spinach and tomatoes. Great for a vegetarian breakfast, can be eaten hot or cold.

5 from 5 votes

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: Spanish, Vegetarian

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 6

Calories: 259kcal

Author: Michelle Alston

Ingredients

• ▢ 250 g (9oz/5) baby potatoes I used Jersey Royals
• ▢ 1 tbsp olive oil
• ▢ 1 medium brown onion cut in half from the end then thinly sliced
• ▢ 2 cloves of garlic put through a garlic press or finely grated
• ▢ 120 g (4oz/ 3cups) cherry tomatoes cut in half
• ▢ 130 g (3 cups) raw baby spinach
• ▢ A small bunch of fresh basil
• ▢ 6 large eggs
• ▢ 150 g (1 x 4oz) log of goat's cheese cut into even slices
• ▢ salt and freshly ground black pepper I use sea salt flakes

Cook ModePrevent your screen from going dark

Instructions

• Heat the oven to 180°F (355°F) fan-assisted, 200°(390°F) conventional oven.

  Cook the potatoes in a saucepan of water with a pinch of salt. Drain once cooked and leave to cool. Once cool cut into slices. You can leave the skin on if you want, I do!
• Meanwhile, heat a tablespoon of olive oil in a skillet, add the onions along with a pinch of sea salt and cook over low to medium heat for 15 - 20 minutes, stirring occasionally, they should be golden brown and soft when cooked.
• Add the garlic to the onions and cook for a minute or two. Then add all the tomatoes, cook for about 5 to 10 minutes until the tomatoes start to break down slightly.

  Turn off the heat then add the spinach to the tomatoes. I do this in two batches. Add the basil leaves with the second batch. Stir the spinach gently until it wilts.

  Add the slices
• Break 6 eggs into a bowl, add a pinch of sea salt and a pinch of freshly ground black pepper. Beat the eggs using a whisk.

  Pour the egg mixture over the vegetables and potatoes. Using a fork make a few little spaces for the eggs to seep down into the pan.
• Scatter the goat's cheese evenly on the egg and vegetable mixture.

  Place the skillet on a baking tray then transfer it to the middle tray in the oven.

  Cook for 20 to 30 minutes, turning the skillet halfway through cooking to ensure you get an evenly cooked frittata.

  Once the frittata is cooked, you can check that the frittata is cooked by inserting a clean knife into the frittata, the knife will come out clean, remove from the oven and leave to cool slightly before serving.

Notes

• Skillet - I used a cast-iron skillet, it measures 22cm/9 inches. It is a well-seasoned skillet. If you don't have a well-seasoned skillet I recommend using an oven-safe non-stick pan for your frittata. You really don't want your frittata to stick to your pan! But if it does, just leave it to cool slightly and it should come away clean from the pan.
• Leftover potatoes - This recipe is great for using up leftover potatoes. Waxy potatoes are best though, fluffy potatoes will just break up and fall apart.
• Goats Cheese - I use a log of goats cheese as it's easy to slice so it can be spread out evenly. Soft goats cheese is best for this recipe as it is usually creamy and crumble which is perfect for this frittata. You could use aged goat cheese if you want. It can be more pungent in flavour though so do bear that in mind if you're serving this to children. If you're not a fan of goats cheese you can use feta instead.
• Eggs - You will need 6 large eggs for this. I don't add cream or milk to this frittata as it really doesn't need it. You can add it in f you want though.
• Tomatoes - I use a mix of yellow red and orange cherry tomatoes for this recipe. You can also use regular tomatoes. The trick here really to make sure the tomatoes are nice and ripe, the riper they are the more flavour your frittata will have.
• Potatoes - Waxy baby potatoes are best for this dish. I used Jersey Royals. I would avoid fluffy or floury potatoes for this dish as they will just disintegrate in the frittata.
• Spinach - Baby spinach is best for this recipe it is milder in flavour and doesn't overwhelm the other flavours. I haven't used frozen spinach in this but I would recommend thawing and cooking it first then removing as much liquid from it as you can.
• Nutritional Information - is calculated using an online nutrition tool and is approximate.
• Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.
   

Nutrition

Calories: 259kcal | Carbohydrates: 19.3g | Protein: 14.2g | Fat: 14.9g | Saturated Fat: 7.1g | Cholesterol: 205mg | Sodium: 631mg | Potassium: 493mg | Fiber: 3g | Sugar: 2.8g | Calcium: 137mg | Iron: 3mg

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* This recipe was first posted May 15, 2017, updated July 14 2021 with new photos, a step by step guide and nutritional information.