Spinach Frittata with Zucchini, Sun-Dried Tomatoes, and Goat Cheese

Zucchini frittata with sun-dried tomatoes, spinach, and goat cheese is a wickedly flavorful breakfast, perfect for sharing with friends and family!

Spinach Frittata with Zucchini, Sun-Dried Tomatoes, and Goat Cheese - a healthy gluten-free breakfast recipe! | TheRoastedRoot.net

When I’m making breakfast for guests, I almost always make a frittata or breakfast casserole . There’s just no denying the palatability and satiety of a nice egg dish that’s infused with goodies!

I recently whipped up this frittata for my brother and his life companion a few weekends ago, and they absolutely destroyed it. Okay, okay, my brother destroyed it…his lady is blessed with self-restraint around food.

Lack of self-restraint around food runs in our family.

Anyhoo.

This frittata is quite the crowd-pleaser! I’ve made it on numerous occasions with slight variations on the cheese selections. It’s one of those nutritious breakfasts you can put on repeat over and over for your family, because: vegetables. It also happens to make an awesome make-ahead breakfast for those of us busy folk who have no qualms about eating the same meals throughout the week!

So let’s do this!

Spinach Frittata with Zucchini, Sun-Dried Tomatoes, and Goat Cheese - a healthy gluten-free breakfast recipe! | TheRoastedRoot.net

How to Make a Spinach Frittata with Sun-Dried Tomatoes, Goat Cheese, and Zucchini:

Preheat the oven to 350 degrees F.

Begin by cooking the spinach and zucchini. To do so, add the oil, spinach, and sliced zucchini to a 10-inch cast iron skillet and cover. Cook, stirring occasionally until spinach has wilted, about 2 minutes. Add the sun-dried tomatoes and a sprinkle of sea salt. Continue cooking, uncovered, until zucchini has some golden-brown color to it.

Beat the eggs and buttermilk, cheddar cheese, and sea salt in a mixing bowl. I do so with a fork, but you can also use a hand mixer or whisk.

Pour the egg mixture into the cast iron skillet over the vegetable mixture and use a wooden spoon to distribute the vegetables evenly. Sprinkle on the goat cheese.

Transfer the cast iron skillet to the oven and bake 25 to 30 minutes, or until the frittata has set up.

Slice and serve!

Spinach Frittata with Zucchini, Sun-Dried Tomatoes, and Goat Cheese - a healthy gluten-free breakfast recipe! | TheRoastedRoot.net

Recipe Adaptations:

  • Toss in any additional vegetables, such as grated carrot, sweet potato, etc.
  • If you tolerate onions and garlic, saute ½ a small yellow onion and 3 cloves of garlic with the vegetables.
  • Change up the cheese options to your heart’s delight!
  • Add fresh basil or other herbs.
  • Add cooked bacon or sausage for a meatier frittata.

Get your egg bake on!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this Spinach Frittata, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Spinach Frittata with Zucchini, Sun-Dried Tomatoes, and Goat Cheese - a healthy gluten-free breakfast recipe! | TheRoastedRoot.net

Spinach Frittata with Zucchini

Spinach frittata with zucchini, sun-dried tomatoes, and goat cheese is a healthy gluten-free breakfast

Print

  • 2
    tsp
    avocado oil
  • 4
    cups
    baby spinach
    loosely packed
  • 1/2
    cup
    sun-dried tomatoes
    drained
  • 1
    medium
    zucchini squash
    thinly sliced
  • 12
    large
    eggs
  • 1/4
    cup
    buttermilk
  • 1
    cup
    cheddar cheese
    grated
  • 1/4
    tsp
    sea salt
  • 1/3
    cup
    soft goat cheese
  1. Preheat the oven to 350 degrees F.

  2. Add the oil, spinach, and sliced zucchini to a 10-inch cast iron skillet and cover. Cook, stirring occasionally until spinach has wilted, about 2 minutes. Add the sun-dried tomatoes and a sprinkle of sea salt. Continue cooking, uncovered, until zucchini has some golden-brown color to it.

  3. Beat the eggs and buttermilk, cheddar cheese, and sea salt in a mixing bowl. I do so with a fork, but you can also use a hand mixer or whisk.

  4. Pour the egg mixture into the cast iron skillet over the vegetable mixture and use a wooden spoon to distribute the vegetables evenly. Sprinkle on the goat cheese.

  5. Transfer the cast iron skillet to the oven and bake 25 to 30 minutes, or until the frittata has set up. Allow frittata to cool 5 minutes before slicing and serving.

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Spinach Frittata with Zucchini, Sun-Dried Tomatoes, and Goat Cheese