Spinach and Goat Cheese Frittata

Make mom a special Mother’s day meal.  Frittatas are protein-packed and versatile. Don’t like spinach? Just swap in your favorite veggies and herbs instead. To round out the meal, serve a slice of the frittata with a simple green salad and a slice of thick country bread.  Make it extra special with a pastry from one of our artisan bakers.


  • 3 tablespoons olive oil
  • 1/2 medium onion, thinly sliced
  • kosher salt and black pepper
  • 5 ounces baby spinach (about 6 cups)
  • 10 large eggs, beaten
  • 1 cup goat cheese, crumbled (4 ounces)
  • 1 tablespoon white wine vinegar
  • 5 ounces mixed greens (about 6 cups)
  • country bread, for serving


  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a medium ovenproof nonstick skillet over medium-high heat. Add the onion and ½ teaspoon each salt and pepper and cook, stirring occasionally, until golden brown, 3 to 4 minutes.
  2. Add the spinach and cook, tossing, until wilted, 1 to 2 minutes. Add the eggs and sprinkle with the goat cheese. Cook until the mixture begins to set around the edges, 1 to 2 minutes. Transfer to the oven and bake until set, 10 to 12 minutes.
  3. Whisk together the vinegar, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl. Add the greens and toss to combine. Serve with the frittata and bread.

Recipe courtesy of Charlyne Mattox Real Simple