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Roasted Red Pepper & Goat Cheese Frittata with Mixed Greens

Roasted Red Pepper & Goat Cheese Frittata with Mixed Greens

Lunch
Prep Time
20min
Cook Time
35min
Servings
2
Calories
645
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Chef's Note

For the best texture, don't overbeat the eggs - just whisk until combined. The frittata can be made ahead and reheated, but the salad should be dressed just before serving to maintain freshness.

Tags
frittata
eggs
goat cheese
lunch
high-protein
vegetarian
gluten-free
salad
Mediterranean
Ingredients

  • 8 large eggs

  • 1/4 cup milk

  • 3/4 cup jarred roasted red peppers

  • 4 oz goat cheese

  • 1 medium shallot

  • 2 cloves garlic

  • 1 tablespoon fresh thyme

  • 2 cups baby spinach

  • 4 cups mixed salad greens

  • 1 cup cherry tomatoes

  • 1/2 medium cucumber

  • 1/2 medium avocado

  • 2 tablespoons pine nuts

  • 1 teaspoon dijon mustard

  • 1 tablespoon white wine vinegar

  • 3 tablespoons extra virgin olive oil

  • 1 teaspoon honey

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Finely dice the shallot and mince the 2 garlic cloves. Drain and chop the 3/4 cup roasted red peppers into 1/2-inch pieces.

  • 3

    Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced shallot and cook for 3 minutes until softened.

  • 4

    Add the minced garlic and cook for 30 seconds until fragrant.

  • 5

    Add the 2 cups baby spinach to the skillet and cook for 2 minutes until wilted. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

  • 6

    In a large bowl, whisk together 8 eggs, 1/4 cup milk, 1 tablespoon fresh thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

  • 7

    Spread the spinach mixture evenly in the skillet. Add the chopped roasted red peppers evenly over the spinach.

  • 8

    Pour the egg mixture over the vegetables. Crumble 3 oz of the goat cheese over the top, reserving 1 oz for later.

  • 9

    Cook on the stovetop for 3 minutes until the edges start to set.

  • 10

    Transfer the skillet to the preheated oven and bake for 15-18 minutes until the frittata is set and slightly puffed.

  • 11

    While the frittata is baking, toast 2 tablespoons pine nuts in a dry skillet over medium-low heat for 3-4 minutes until golden, stirring frequently to prevent burning. Set aside.

  • 12

    Prepare the salad: wash and dry 4 cups mixed greens. Halve 1 cup cherry tomatoes. Peel and dice 1/2 cucumber. Peel, pit and slice 1/2 avocado.

  • 13

    Make the vinaigrette: In a small bowl, whisk together 1 teaspoon Dijon mustard, 1 tablespoon white wine vinegar, and 1 teaspoon honey. Slowly whisk in 2 tablespoons olive oil until emulsified. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

  • 14

    Turn on the broiler. Crumble the remaining 1 oz goat cheese over the frittata and broil for 1-2 minutes until the cheese is lightly browned. Watch carefully to prevent burning.

  • 15

    Remove the frittata from the oven and let it rest for 5 minutes before slicing.

  • 16

    Toss the mixed greens, cherry tomatoes, cucumber, and avocado with the vinaigrette.

  • 17

    Slice the frittata into wedges and serve with the dressed salad. Sprinkle the toasted pine nuts over the salad.

  • 18

    Serve immediately while the frittata is still warm.

Nutrition Information (per serving)
645
Calories
40g
Protein
22g
Carbs
46g
Fat
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