Spinach Frittata with sun-dried tomatoes, zucchini, and goat cheese is a wickedly flavorful breakfast, perfect for sharing with friends and family!
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.
Moving right along.
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!
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!
- Toss in any additional vegetables, such as grated carrot, sweet potato, etc.
- If you tolerate onions and garlic, sauté 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.
More Healthy Breakfast Recipes:
- Butternut Squash Mushroom Bacon Frittata
- Spinach, Leek, and Potato Frittata
- Mediterranean Breakfast Casserole
- Sweet Potato, Sausage, Kale Breakfast Casserole
Get your egg bake on!
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If you make this Spinach Frittata, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Spinach Frittata with Zucchini
Spinach frittata with zucchini, sun-dried tomatoes, and goat cheese is a healthy gluten-free breakfast
- 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
- 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 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. Allow frittata to cool 5 minutes before slicing and serving.
Nutrition InformationYield 9 Serving Size 1 of 9
Amount Per Serving Calories 212Total Fat 44gUnsaturated Fat 0gCarbohydrates 4gNet Carbohydrates 3gFiber 1gSugar 2gProtein 15g
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Wednesday 9th of March 2022
This sounds amazing! What size baking dish do you recommend? Can you freeze this?
Thursday 10th of March 2022
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! :D xoxo
Friday 10th of July 2020
Great recipe. I would recommend it to my mother. Thanks for sharing.
Tuesday 27th of August 2019
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!
Tuesday 27th of August 2019
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