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Spinach Frittata - thelastfoodblog.com

Spinach, Tomato & Goat's Cheese Frittata

A vegetarian frittata with spinach, tomatoes and goat's cheese.
Course Main
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 250 g / 9oz / 3/4 of a cup baby potatoes , cooked then sliced, I used Jersey Royals
  • 6 x large free range eggs , beaten
  • 1 tbs olive oil
  • 1 brown onion , sliced
  • 115 g / 4oz / 1/2 a cup of raw spinach
  • 120 g / 4oz / 5/8 of a cup of cherry tomatoes on the vine , sliced
  • 110 g / 4.4 oz / 1 cup of hard vegetarian goat's cheese , crumbled
  • 1/4 tsp each sea salt and freshly cracked black pepper


  • Pre heat the oven to 180 degrees C / 356 F, I use an electric, fan assisted oven please adjust according to your own oven.
  • Heat the oil in a skillet and cook the onions over a low to medium heat for 15 minutes, stirring occasionally, they should be golden brown and soft when cooked.
  • Add the potatoes to the onions, then the spinach, cook until the spinach starts to wilt. Turn of the heat.
  • Add 3/4s of the cheese, salt and pepper to the eggs and mix.
  • Pour the egg mixture over the spinach and potatoes and stir a little.
  • Place the tomatoes on top then sprinkle over the remaining goat's cheese.
  • Place on the middle shelf of the oven and cook for 15 minutes, until the eggs are cooked.
  • Serve warm or cold with a green salad.