Friday, September 10, 2010

What's for breakfast?


Spinach Tomato Goat Cheese Frittata


  • 1 lb spinach leaves cleaned and chopped
  • 9 large eggs
  • 1/2 cup milk or half and half
  • 1/3 cup grated Parmesan cheese
  • 1 large tomato sliced thinly
  • 3 oz goat cheese
  • 6oz shredded  mozzarella provolone cheese
  • optional ( bacon bits)
  • fresh basil leaves thinly sliced ( or 1 Tbsp dried basil)
  • salt and pepper to taste
Mix all ingredients together and whisk.  Spray a pie pan with non stick spray.  
Pour mixture into baking pan. Sprinkle cheese evenly over top. Bake 375 degree for 35 minutes or until set and golden brown . Cool 20 minutes before slicing. This is great to heat up throughout the week or freeze individually.

1 comment:

Becki said...

Yum! I'll be trying this in the morning. I have some fresh Chevre that made from milk from our goats and eggs from our chickens. I love your blog, Robyn.