Spinach Frittata with Zucchini, Sun-Dried Tomatoes, and Goat Cheese

Zucchini frittata with sun-dried tomatoes, spinach, and goat cheese is a wickedly flavorful breakfast, perfect for sharing with friends and family!

Spinach Frittata with Zucchini, Sun-Dried Tomatoes, and Goat Cheese - a healthy gluten-free breakfast recipe! | TheRoastedRoot.net

 

When I’m making breakfast for guests, I almost always make a frittata or breakfast casserole . There’s just no denying the palatability and satiety of a nice egg dish that’s infused with goodies!

I recently whipped up this frittata for my brother and his life companion a few weekends ago, and they absolutely destroyed it. Okay, okay, my brother destroyed it…his lady is blessed with self-restraint around food.

Lack of self-restraint around food runs in our family.

Anyhoo.

This frittata is quite the crowd-pleaser! I’ve made it on numerous occasions with slight variations on the cheese selections. It’s one of those nutritious breakfasts you can put on repeat over and over for your family, because: vegetables. It also happens to make an awesome make-ahead breakfast for those of us busy folk who have no qualms about eating the same meals throughout the week!

So let’s do this!

Spinach Frittata with Zucchini, Sun-Dried Tomatoes, and Goat Cheese - a healthy gluten-free breakfast recipe! | TheRoastedRoot.net

How to Make a Spinach Frittata with Sun-Dried Tomatoes, Goat Cheese, and Zucchini:

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 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 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 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.

Slice and serve!

Spinach Frittata with Zucchini, Sun-Dried Tomatoes, and Goat Cheese - a healthy gluten-free breakfast recipe! | TheRoastedRoot.net

Recipe Adaptations:

  • Toss in any additional vegetables, such as grated carrot, sweet potato, etc.
  • If you tolerate onions and garlic, saute ½ a small yellow onion and 3 cloves of garlic with the vegetables.
  • Change up the cheese options to your heart’s delight!
  • Add fresh basil or other herbs.
  • Add cooked bacon or sausage for a meatier frittata.

Get your egg bake on!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this Spinach Frittata, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Spinach Frittata with Zucchini, Sun-Dried Tomatoes, and Goat Cheese - a healthy gluten-free breakfast recipe! | TheRoastedRoot.net

Spinach Frittata with Zucchini

Course: Breakfast
Cuisine: American
Keyword: breakfast, eggs, gluten free, zucchini
Prep Time: 15 minutes
Cook Time: 35 minutes
Author: Julia

Spinach frittata with zucchini, sun-dried tomatoes, and goat cheese is a healthy gluten-free breakfast

Print

Ingredients

  • 2 tsp avocado oil
  • 4 cups baby spinach loosely packed
  • 1/2 cup sun-dried tomatoes drained
  • 1 medium zucchini squash thinly sliced
  • 12 large eggs
  • 1/4 cup buttermilk
  • 1 cup cheddar cheese grated
  • 1/4 tsp sea salt
  • 1/3 cup soft goat cheese

Instructions

  1. Preheat the oven to 350 degrees F.

  2. 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 some golden-brown color to it.

  3. 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.

  4. 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.

  5. 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 5 minutes before slicing and serving.

Share:

Never Miss a Post!

Comments

  1. Denise

    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!

    Reply
    1. Julia Post author

      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

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.