Goat’s cheese and spinach frittata: the perfect lunch

Last year, I reviewed The Social Bite Cookbook. One of the recipes that caught my eye was the goat’s cheese and spinach frittata. Frittata, with its melting texture and flexibility of flavour is is a dish I occasionally crave for. (I love anything that can stand up to lashings of hot sauce and eggy dishes like this can.) These days, I don’t work at home but have joined the league of office workers. That means I need handy, easy-to-make and satisfying lunches. Soup is good, left-overs are great, and, every now and again, this frittata is perfect.

Gold and green and white: if it wasn't a dish, it could be a flag.

Gold and green and white: if it wasn’t a dish, it could be a flag.

The original recipe calls for 75 grams of goat’s cheese. The small packs I found in the shop weighed in at 100 grams so that’s how much I use. Again, for ease, use whatever size of spinach bag you can find. My shop sells bags of 100 or 260 grams fresh spinach. The original recipe calls for 250 grams: don’t fret if you’re short, and don’t save 10 grams for later. You can use frozen spinach—make sure to defrost it and squeeze it out well or it will add a lot of water and you’ll get soggy bits. About six frozen chunks should do it.

Frittata’s a great, flexible dish that you can make your own. Enjoy!

Perfect lunch - goat's cheese and spinach frittata
 
Preparation time
Cooking time
Total time
 
Easy to make and very tasty, this feeds two greedy people or makes four lunch-sized portions. Serve with salad and, if you've very hungry, a slice of bread.
Author:
Recipe type: Lunch
Cuisine: Spanish
Serves: 2-4
Ingredients
  • 260 grams young spinach
  • 3 table spoons olive oil
  • 5 medium eggs
  • 0.5 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 100 grams goat's cheese (chevre style)
  • 1 tbsp milk
  • seasoning
Instructions
  1. Pre-heat the oven to 200C (180C fan).
  2. Wilt the spinach in a steamer or a bit of boiling water.
  3. Combine eggs and milk in a bowl, whisk and season.
  4. Heat the olive oil in an oven-proof dish, cook the onion, and garlic, if using, until soft.
  5. Shake excess water off the spinach, then turn it into the pan with the onion.
  6. Pour over the milk and egg mixture, making sure that it gets all the way to the bottom by lifting the spinach with a wooden spoon or spatula.
  7. Roughly cut the goat's cheese and dot pieces on top of the frittata.
  8. Leave on the stove until the frittata is half set - use a medium setting so as not to burn the bottom.
  9. Now put the dish in the oven and bake for 10-15 minutes, or until done. (It puffs up a little, and the top gets beautifully golden.)
  10. Remove from oven and let cool for 5 minutes or so before eating.

 

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About Caroline von Schmalensee

Cooking, eating and drinking is fun as well as necessary. I do food for fun and I write for a living. Good food makes the world a more delicious and satisfying place. Good writing, meanwhile, can make the world a less confusing place.

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