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.
Recipe type: Lunch
Cuisine: Spanish
Serves: 2-4
  • 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
  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.
Recipe by Edinburgh Foody at