Hot out of the oven, these herbed goat cheese frittatas will bring you a pleasing and healthy breakfast, but they also bring a convenient way to start the day if you prepare them ahead of time and reheat them throughout the week.
If you read my last post, you’ll know that I’ve been living with an abundance of cheese in my life. The day after the Boston Beer and Cheese Fest, I woke up pulling more and more cheeses out of my bag:
Soon after, a few friends and I scheduled a visit to the Crystal Brook Farm where we learned how goat cheese is made (and took some home).
With all of the recent cheese events in my life, I’ve been trying out a lot of new ways to use cheese. Although I’ve worked hard on some more decadent recipes, I keep repeating these frittatas. I love the smell of them in the oven baking with fresh sage. And I love being able to simply reheat them and taking one or two in a paper towel as I run out the door to work.
Ingredients (makes 8 mini frittatas)
- 1/4 cup green onions, chopped
- 1 tbsp butter
- 1 cup spinach
- 6 large eggs
- 1/4 cup milk
- 1/2 tbsp chopped sage
- 1/2 teaspoon pepper
- 3oz goat cheese, broken apart or chopped into small pieces
Preheat the oven to 350F. Coat a muffin tin heavily with non-stick spray or use muffin tins. Heat a frying pan over medium heat and melt the butter. Saute the green onions until soft and fragrant (about 2-3 minutes). Add the spinach and turn with tongs until wilted (about 2 minutes). Remove the pan from the heat to cool. In a bowl, whisk the eggs and milk. Once the veggies are cool, mix them into the eggs as well, as well as the sage, pepper, and goat cheese. Pour the mix into the muffin tray, with each cup ¾ filled. Bake the frittatas for 20-25 minutes, or until the eggs are set. You can save these in the fridge for up to 5 days.