Spinach and Goat Cheese Frittata
4 servings
20 minutes
Frittata with spinach and goat cheese is an Italian dish that traces back to traditional omelets but offers a richer flavor and texture. It embodies the lightness and aroma of fresh ingredients: tender spinach adds green freshness to the dish, while goat cheese provides a soft creamy structure with a slight tang. Leeks and green onions add savory notes, and nutmeg enhances the depth of flavor. Baked to a golden crust, frittata makes an ideal breakfast or light dinner. The versatility of this dish allows it to be served as a standalone treat or as a side dish, and it's convenient to take along. Frittata is a true symbol of Italian hospitality, combining simplicity and sophistication.
1
Chop the leek and green onion. Blanch the leek in salted boiling water for 2 minutes. Drain, rinse under cold water, and dry on a kitchen towel.
- Leek: 200 g
- Spring onion: 1 bunch
- Salt: to taste
2
Whisk the eggs, milk, and grated nutmeg together. Season to taste. Cut the goat cheese into small cubes, then add to the egg mixture along with leeks, spinach, and green onions.
- Chicken egg: 6 pieces
- Milk: 4 tablespoons
- Nutmeg: to taste
- Salt: to taste
- Goat cheese: 125 g
- Leek: 200 g
- Spinach: 125 g
- Spring onion: 1 bunch
3
Heat oil in a non-stick pan. Fry the mixture for 4-5 minutes, then place it under a preheated grill and keep until golden brown.
- Olive oil: 2 tablespoons
