Spinach and goat cheese frittata.
It’s what’s getting me back on my wagon.
I find I eat so much healthier when I already have breakfast planned for the week. Otherwise, I wind up deciding to “treat” myself to junk food or hold off until lunchtime when I’m starving, which sets me up for overeating the rest of the day.
I’ve been thinking a lot about the example I’m setting for my daughter. And I saw in my BlogHer photos that I need to take better care of myself.
So I started with breakfast this week.
Spinach and goat cheese frittata sounds so fancy, right? Like it’d be super complicated to make, too, eh?
These little babies are easy!
Store them in the fridge to grab and go all week.
I used frozen spinach. And, okay, I used frozen diced onions, too. Bags of both of these items are staples in my freezer – especially when I’m making a conscious effort to make healthy food choices.
The onions make cooking so easy. I love being able to grab just a bit to add to a stir fry or omelet without having to chop a whole onion.
I’ve made these little egg cups a zillion different ways, but this combination is a real winner. Feel free to change it up however you want, though. Feta instead of goat cheese. Asparagus instead of spinach. Or forget the veggies and just go classic ham and cheddar.
They are pretty much yummy, no matter what you put into them.
I don’t defrost the spinach or onion. I just throw everything in a bowl and give it a whirl with the electric mixer. Then I bake them in a silicone muffin pan. They pop out easily without needing to oil the pan.
These spinach and goat cheese frittata minis are great hot or at room temperature. My daughter even eats them cold.
We’ve been enjoying them for breakfast this week. Let me know what you think if you try them!
Mini Spinach and Goat Cheese Frittatas
- 8 large eggs
- 1/4 cup cream
- 1/4 cup diced onion
- 2 cups frozen spinach broken up to get most of the clumps out
- 4 ounces of goat cheese crumbled
- A couple shakes of of black pepper
- Preheat oven to 350 degrees.
- Beat eggs, pepper and cream.
- Add in onion, spinach and goat cheese.
- Evenly distribute mixture into a muffin pan. (If pan isn't silicone, oil pan first.) Mixture should fill all 12 cups of pan.
- Bake until set, about 30 minutes.