Spinach Frittata with sun-dried tomatoes, zucchini, and goat cheese is a healthy flavorful breakfast, perfect for sharing with friends and family!
When I’m making breakfast for guests, I almost always make a frittata or a breakfast casserole.
There’s just no denying the tasty satisfaction of egg dishes that are infused with goodies like cheese, fresh vegetables, and sun-dried tomatoes.
I’ve made this easy spinach frittata recipe on numerous occasions with slight variations on the cheese selections.
It’s one of those feel-good nutritious breakfasts you can put on repeat over and over for your family because it’s just so tasty and also wholesome.
In case you haven’t tried a frittata, it is simply a crustless quiche. If you enjoy a good crust, try my Quiche Recipe! I just love that frittatas are a great way of starting the day with plenty of protein with hardly any effort.
For those of you who enjoy meal prep recipes, frittata recipes like this are an incredible make-ahead breakfast (or light dinner) to keep weeknight meals a cinch!
Let’s discuss the basic ingredients for this easy spinach frittata recipe.
Spinach Frittata Ingredients:
Large Eggs: The base of any frittata, quiche, or crustless quiche is whole eggs. For a lower fat high protein breakfast, you can substitute egg whites for some of the eggs.
Buttermilk (or milk of choice): Adding buttermilk or any kind of milk to egg dishes helps keep the eggs nice and tender. Without some form of milk, eggs can turn out fairly hard. Heavy cream, half & half, and whole milk are good options here.
Baby Spinach: One of the main ingredients here! Baby spinach adds vitamins, antioxidants, and some iron to the meal.
You can substitute your favorite leafy greens such as kale, Swiss chard, or collard greens if you’d like.
Zucchini: Bringing garden fresh flavor, some summer squash goes a long way in adding a burst of freshness to the otherwise rich meal.
Sun-Dried Tomatoes: I’m a big fan of adding sun-dried tomatoes to egg casseroles and frittatas because they provide a big blast of tangy flavor, which helps round out the flavor profile.
Cheddar Cheese: Classic grated cheddar cheese brings that familiar flavor we all adore.
Goat Cheese: Have you had goat cheese in its baked form? If not, I will inform you: it is a whole different animal from its non-baked counterpart. Goat cheese adds a burst of creamy, tangy flavor.
Avocado Oil: We need a little oil to sauté the vegetables. I like using avocado oil, but olive oil works too.
Sea Salt and Black Pepper: Season the egg mixture to taste with salt and pepper.
Looking for ways you can change up this great recipe? Here are some options.
Recipe Customization:
- Swap out the cheese selection for different kinds of cheese. Parmesan cheese, gouda cheese, and feta cheese are all good options.
- Add chopped cooked chicken breast, breakfast sausage, or crispy bacon to elevate the flavor and the protein count.
- Toss in some fresh herbs such as fresh basil, parsley, or oregano.
- Add in any additional vegetables, such as grated carrot, sweet potato, etc.
- Chop up some artichoke hearts for a big boost of briny flavor.
- If you have some extra time, sauté ½ a small yellow onion and 3 cloves of garlic with the vegetables.
Now that we’ve covered the basic ingredients, let’s make this spinach zucchini frittata.
How to Make a Spinach Frittata:
Preheat the oven to 350 degrees F.
Begin by cooking the spinach and zucchini. To do so, add the oil, spinach, and sliced zucchini to a 10-inch cast iron skillet over medium-high heat and cover.
Cook, stirring occasionally until spinach has wilted, about 2 minutes.
Add the sun-dried tomatoes and a sprinkle of sea salt. Continue cooking, uncovered, until zucchini has some golden-brown color to it.
Beat the eggs and buttermilk, cheddar cheese, and sea salt in a large bowl. I do so with a fork, but you can also use a hand mixer or whisk.
Pour the egg mixture into the cast iron skillet over the vegetable mixture and use a wooden spoon to distribute the vegetables evenly. Sprinkle on the goat cheese.
Transfer the cast iron skillet to the oven and bake 25-30 minutes, or until the frittata has set up and the edges of the frittata are golden brown.
Allow the frittata to cool for at least 10 minutes before slicing into individual slices and serving.
Serve with a side salad, sweet potato hash, gluten-free bacon cheddar biscuits, fresh fruit salad, or any other side dish you love.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Note: if you don’t own an oven-safe large skillet like cast iron skillets, you can easily prepare this recipe in a baking dish.
And that’s it! an easy recipe for weekend breakfasts that the whole family will love. Customize if to your liking and make your own favorite frittata recipe.
If you enjoy hearty breakfast recipes like this, also try these reader favorites.
More Healthy Breakfast Recipes:
- Mediterranean Breakfast Casserole
- Cottage Cheese Breakfast Casserole
- Butternut Squash Mushroom Bacon Frittata
- Spinach, Leek, and Potato Frittata
- Mediterranean Breakfast Casserole
- Sweet Potato, Sausage, Kale Breakfast Casserole
Get your egg bake on!
Spinach Frittata with Zucchini
Ingredients
- 2 tsp avocado oil
- 4 cups baby spinach loosely packed
- 1 medium zucchini squash thinly sliced
- 1 cup sun-dried tomatoes drained
- 12 large eggs
- 1/4 cup buttermilk
- 1 cup cheddar cheese grated
- 1/4 tsp sea salt
- 1/3 cup soft goat cheese
Instructions
- Preheat the oven to 350 degrees F.
- Add the oil, spinach, and sliced zucchini to a 10-inch cast iron skillet and cover. Cook, stirring occasionally until spinach has wilted, about 2 minutes. Add the sun-dried tomatoes and a sprinkle of sea salt. Continue cooking, uncovered, until zucchini has softened.
- Beat the eggs and buttermilk, cheddar cheese, and sea salt in a mixing bowl. I do so with a fork, but you can also use a hand mixer or whisk.
- Pour the egg mixture into the cast iron skillet over the vegetable mixture and use a wooden spoon or a rubber spatula to distribute the vegetables evenly. Sprinkle on the goat cheese.
- Transfer the cast iron skillet to the oven and bake 25 to 30 minutes, or until the frittata has set up. Allow frittata to cool at least 10 minutes before slicing and serving.
Nutrition
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This sounds amazing! What size baking dish do you recommend? Can you freeze this?
Hi Kristen! I use a 10-inch cast iron skillet. I’ve actually never tried freezing a frittata, so I’m not too sure how it would reheat. My concern would be the eggs would potentially turn out rubbery when reheated after frozen. But perhaps other people have had success, so it may be worth googling! 😀 xoxo
Great recipe. I would recommend it to my mother. Thanks for sharing.
This looks really good! My mouth is watering! 🙂 Just a couple of questions….Do you have to use a cast iron skillet or can you fry up the vegetables in a regular skillet and then bake the frittata in the oven in a baking dish? Also, can you substitute the buttermilk with cashew milk and some lemon juice? I curious as to the reason for the buttermilk. (I can’t have cow dairy, which is why I’m asking. Thank you!
Hi Denise,
You can absolutely cook the veggies in a regular skillet and bake the frittata in a casserole dish! I do this often, myself. You can substitute the buttermilk for any non-dairy milk or leave out milk altogether. I frequently make frittatas without any type of milk. Hope you enjoy! xo