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

TheRoastedRoot.net

Spinach Frittata with sun-dried tomatoes, zucchini, and goat cheese is a healthy flavorful breakfast, perfect for sharing with friends and family!

what our readers think

"Great recipe. I would recommend it to my mother. Thanks for sharing."

INGREDIENTS

– avocado oil – baby spinach – zucchini squash – sun-dried tomatoes

1

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.

2

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 large 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 25-30 minutes, or until the frittata has set up and the edges of the frittata are golden brown.

Swipe up for full recipe!

More Recipes

French Toast Recipe

Sausage and Egg Cottage Cheese Breakfast Casserole

TheRoastedRoot.net