Herbed Spinach and Goat Cheese Frittata with Tomato Relish
We are celebrating mother’s day with a light, easy, but exciting brunch menu. No brunch is complete without an egg dish (And it always ends with a slice of cantaloupe). This Herbed Spinach and Goat Cheese Frittata with Tomato Relish recipe may look and sound fancy and complicated, but, it is really a lot easier than you may think. I know some people are concerned when they see more than 4 ingredients. That is nothing to fret over. As long as you have the eggs, cream, cheese, and seasoning, you can make any flavor you want. A frittata is pretty much an omelette that you bake instead of doing on the stove. Mix a few ingredients in a bowl. Pour into a pan or crock, and, bake.
Even the relish is quick. You can make it ahead of time, too. A quick saute of onions and garlic, add in a touch of sugar, wine, and tomato, season and serve.
You could even skip the relish, and, just serve the frittata as is. But, I think you’ll want to have it. It adds a dimension of color, texture, and taste that shows mom you care.
The cook time on this recipe is very fluid, depending on what size container you use. You can do it as a large crustles quiche and cut it into pieces. Or you can use individual crocks or molds. The size and density of the materials will dictate the time in the oven.
Herbed Spinach and Goat Cheese Frittata is nothing to fritter about. Bake, serve, and enjoy.
Herbed Spinach and Goat Cheese Frittata with Tomato Relish
Ingredients
- 8 oz Fresh Spinach
- 2 cups Diced Sweet Onion
- 1 cup crumbled goat cheese
- 6 large eggs
- 1 pt Heavy Cream
- 2 Tbsp assorted chopped fresh herbs
- Salt and pepper to taste
- Olive oil for cooking
- For relish
- 1/2 cup diced sweet onion
- 1 tsp chopped fresh garlic
- 1 cup diced fresh tomato
- 1/2 tsp sugar
- 1 Tbsp chopped fresh basil
- 1/4 cup White wine
Instructions
- Preheat oven to 350
- Heat oil in a large saute pan. Wilt spinach in the oil. Add in a touch of salt and pepper. Strain off excess liquid. Cool and chop the spinach.
- Heat oil in a saute pan. Add in the onions. Saute until translucent.
- Whisk eggs until they are completely scrambled. Add the cream, salt, and pepper. Mix well. Fold in spinach, herbs, onion, and goat cheese.
- Spray a pan or crock big enough to hold all the egg mix. Bake until solid. There should be little to no movement when you shake the frittata. Time will vary depending on the size of the pan or crock. If you do individual frittatas it could take 15 to 20 minutes. A larger one could take 30 to 45 minutes.
- The relish can be made ahead of time or while the frittata is cooking. Saute onion and garlic in olive oil until translucent. Add the sugar and melt it, stirring occasionally. Add in the white wine and reduce by 1/2. Then add in the tomatoes and stir in. Cook for just a couple minutes. You want them softened, but intact. Remove from the heat, season, and add in the herbs.
- Serve the Frittata with the relish either on top or on the side.