Spinach, Herb, and Goat Cheese Frittata - Ellie



I adore Peggy for selecting this Spinach, Herb, and Goat Cheese Frittata  found on page 228 of Weeknight Wonders.  For me, this was a week day lunch and it could have been a treat for breakfast as well.  Since, I was making this just for one person and that person is me, I didn't completely follow the recipe and I used only two eggs and no egg whites. I  ran out of fresh spinach and subbed in frozen spinach.  I had just cut a red onion for something else so I used that in place of leeks or yellow onions.

I think the secret ingredient was the goat cheese because its tangy taste lit up the whole frittata.  It was delicious and I would make this again and would be happy to try sliced bell peppers instead of spinach or maybe I would use both.  

I love this recipe and recommend it to you egg lovers.Check out the other cooks and see how their frittatas turned out at Eating with Ellie.
Linked to Full Plate Thursday     This is How We Roll      Foodie Friday        Foodie Friends Friday               Foodie Friday at Rattlebridge       Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend         

Comments

  1. PeggyJuly 1, 2015 at 6:27 PM

    It looks great! I just pulled mine out of the oven and we will have it for dinner tonight. Starting to blog about it now I had to make some substitutions as well

    ReplyDelete
  2. gluten Free A_Z BlogJuly 1, 2015 at 10:42 PM

    Chaya,
    Goat cheese just seems to make everything special. Your Frittata looks delicious for breakfast, lunch, or even a light dinner

    ReplyDelete
  3. Angie's RecipesJuly 2, 2015 at 9:34 AM

    This looks so tasty!

    ReplyDelete
  4. KayteJuly 2, 2015 at 2:06 PM

    Looks great, we really liked this as well. That goat cheese and spinach combination is wonderful. Subs work in this recipe as well, I can see it and it looks great.

    ReplyDelete
  5. TeaLadyJuly 5, 2015 at 11:20 PM

    Looks perfectly delish. I made it for one as well as B is not a goat cheese fan.

    ReplyDelete
  6. Miz HelenJuly 8, 2015 at 7:30 PM

    Hi Chaya,
    Your Spinach Herb and Goat Cheese Frittata looks fabulous! Thanks so much for sharing this awesome recipe with us at Full Plate Thursday!
    Come Back Soon,
    Miz Helen

    ReplyDelete
  7. SwathiJuly 13, 2015 at 5:51 PM

    Looks delicious thanks for sharing with Hearth and soul blog hop, pinning.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more