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Spinach Frittata

Spinach Frittata with Goat Cheese, Pear & Walnuts

Grand Prize Winner of the 30-Minute Meals Safe Recipe Contest! This delicious recipe is good enough for Sunday brunch, easy enough for every day! Recipe by Kerri Watkins.
Total Time 30 mins
Course Breakfast, entree
Servings 6 people

Equipment

  • 10-inch oven-safe pan/skillet

Ingredients
  

  • 8 large eggs
  • 1/4 cup 2% reduced fat milk
  • 1/2 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 1 medium sweet onion scrubbed with clean vegetable brush under running water and chopped
  • 1 clove garlic scrubbed with clean vegetable brush under running water and minced
  • 6 oz baby spinach gently rubbed under cold running water
  • 4 oz goat cheese
  • 1 pear gently rubbed under cold running water and sliced into thin wedges
  • 1/2 cup chopped walnuts
  • honey (to taste - optional)

Instructions
 

  • Wash hands with soap and water
  • Preheat oven to 375 °F.
  • Whisk eggs to break the yolks. Then add milk, salt and pepper. Whisk to combine and set aside.
  • Wash hands with soap and water after handling raw eggs.
  • Heat a 10-inch oven-safe pan over medium heat.
  • Add olive oil and onions. Cook, stirring occasionally, for approximately 5 minutes or until onions are translucent.
  • Stir in garlic and spinach, and cook until spinach is wilted, approximately 2 to 3 minutes.
  • Add egg mixture to pan and mix until ingredients are evenly combined.
  • Wash hands with soap and water after handling eggs.
  • Crumble goat cheese evenly over the egg mixture.
  • Wash hands with soap and water after handling goat cheese.
  • Cook for 3 to 4 minutes on medium heat, until the edges begin to set.
  • Add pear slices and chopped walnuts on top of the egg mixture.
  • Drizzle honey over the top, if desired.
  • Place skillet in the oven and cook for 10 minutes or until the center of the frittata is set and internal temperature reaches 160 °F on food thermometer
  • Remove from the oven and allow to cool for 2 to 3minutes. Cut into 6 even wedges and serve.

Notes

This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org