Spinach and Goat Cheese Frittata: A Savory Spring Brunch Favorite

Looking for the perfect spring brunch recipe? This Spinach and Goat Cheese Frittata is light, fluffy, packed with flavor, and easy to whip up with just a few ingredients. Whether you’re planning a cozy weekend breakfast or a festive Easter brunch, this dish is sure to impress your guests and become a go to in your kitchen.

What Is a Frittata?

A frittata is an Italian egg based dish similar to an omelet or crustless quiche. It’s incredibly versatile and a great way to use up veggies, cheeses, and meats. Unlike scrambled eggs, a frittata is cooked slowly and finished in the oven to create a custardy, sliceable dish that’s as elegant as it is easy.

Why You’ll Love This Recipe

• Quick and Easy – Ready in under 30 minutes!

• One Pan Wonder – Minimal cleanup required.

• Nutrient Packed – Loaded with protein, iron rich spinach, and creamy goat cheese.

• Perfect for Spring – Bright, fresh flavors and ideal for Easter gatherings.

• Make Ahead Friendly – Delicious warm, room temp, or even cold.

Tips & Tricks for a Perfect Frittata

1. Use the Right Pan: A well-seasoned cast iron skillet or oven safe nonstick pan (8–10 inches) is key. It helps the frittata cook evenly and release easily without sticking.

2. Get Creative: Frittatas are super versatile swap spinach for kale or arugula, use different cheeses like feta, cheddar, or ricotta, and toss in veggies like mushrooms, bell peppers, or sun-dried tomatoes. Add fresh herbs for flavor, or bulk it up with bacon, sausage, or smoked salmon. It’s also a perfect way to use up leftovers like roasted veggies or cooked potatoes!

3. Pre-cook Your Veggies: Always sauté or cook veggies before adding them to your eggs especially high moisture ones like mushrooms, spinach, or zucchini. This prevents excess water from making the frittata watery.

4. Watch the Center: Bake just until the center is set but still slightly wobbly it will continue to cook as it rests. Overbaking leads to a rubbery texture.

How to Serve Spinach and Goat Cheese Frittata

• Brunch Board Style: Add to a brunch spread with fresh fruit, pastries, smoked salmon, and mimosas.

• With Toppings: Drizzle with pesto, a dollop of crème fraîche, or a sprinkle of chili flakes for extra flair.

• Go mini: Pour into a muffin tin for bite sized frittatas that are great for grab and go or party trays.

Whether you’re hosting Easter brunch, celebrating Mother’s Day, meal prepping for the week, or just craving a wholesome breakfast, this Spinach and Goat Cheese Frittata delivers big flavor with minimal effort. It’s a dish that looks as good as it tastes elegant, easy, and endlessly adaptable.

Don’t forget to share this recipe with your fellow brunch lovers, and tag me @TheMadTable if you try it I’d love to see your Easter or Mother’s Day spreads! 

Spinach and Goat Cheese Frittata

Print Recipe

Course Breakfast, Brunch

Cuisine American

Servings 4

Ingredients

  

• Ingredients:
• 10 large eggs
• 2 tablespoons milk
• ⅓ cup crème fraîche
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1 leek, halved lengthwise, rinsed, and thinly sliced crosswise
• 1-2 scallions, thinly sliced
• salt and freshly cracked pepper
• 8 ounces baby spinach, stems removed
• 3 ounces goat cheese
• 2-3 handfuls fresh mixed herbs, flat leaf parsley, dill, chives and/or micro blend
• ½ lemon, zested

Instructions

 

Preheat the oven to 350° Fahrenheit. In a mixing bowl, whisk together the eggs, milk, crème fraîche, salt and pepper. Set aside.

In a 12 inch nonstick ovenproof skillet, heat the oil over medium heat. Add the leek and scallions and sauté until soft and translucent, 4 to 5 minutes. Season with salt and pepper. Stir in the spinach, a handful at a time and cook until just wilted. Lower the heat to medium-low and pour in the egg mixture and spread out evenly in pan. Cook for a few minutes, pushing the eggs toward the center of the skillet and separating the edges with a spatula as they cook. Once the eggs have slightly set on the bottom, sprinkle goat cheese on top of the frittata. Transfer the skillet in the oven and cook just until the frittata has set, 12 to 15 minutes.

Remove the frittata from the oven and garnish with fresh herbs, lemon zest and a little EVOO drizzle. Enjoy!

~To serve frittata in mini cast irons: Lightly oil 4 cast iron or non stick pans and place on a large sheet pan. Divide sautéed veggies to each pan and pour egg mixture with equal amounts to pans. Top with goat cheese and transfer to oven. Bake 20-25 minutes, or until eggs are set. Remove sheet pan from oven and garnish frittatas!

Keyword Breakfast frittata recipe, Easy frittata recipe, Goat cheese brunch recipes, Quick breakfast recipes, Savory egg recipes, Spinach goat cheese frittata