• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Desserts
  • Appetizers
  • Low Carb
  • Breakfast
  • Main Entrees
  • Salads

Cooked by Julie

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Posted In: Breakfast, Keto, Low Carb Recipes
    February 21, 2021 — by Julie — Leave a Comment

    Home » Delish » Breakfast » Spinach and Goat Cheese Frittata Casserole

    Spinach and Goat Cheese Frittata Casserole

    Sharing is caring!

    211 shares
    • Share
    • Reddit
    • Yummly
    Jump to Recipe - Print Recipe

    This spinach and goat cheese frittata casserole is the perfect addition to your breakfast menu! This is keto-friendly and low carb and can be made in under 30 minutes. You can serve this delicious frittata straight out of the oven or at room temperature. 

    a slice of spinach and goat cheese frittata on a white and blue plate with a 9x13 frittata in the background.

    You may certainly omit any ingredient I used except for the eggs. If you’re not a fan of goat cheese, feel free to use feta cheese or any cheese you prefer. Although I highly recommend using goat cheese because it adds such good flavor. The frittata mainly gets its saltiness from the goat cheese and the sweetness from the cherry tomatoes. The tomatoes literally pop in your mouth and are a delicious addition. Enjoy this with coffee, orange juice, or some mimosas.

    Ingredients

    • Eggs
    • Fresh Spinach
    • Tomatoes
    • Goat Cheese
    • Heavy Cream
    • Salt
    • Butter

    How to make

    1. Preheat oven to 350 degrees F and butter a 9×13 baking dish.
    2. In a large bowl add the eggs, spinach, salt, 1/4 cup goat cheese, and heavy cream. Whish well. Pour the mixture into the buttered baking dish and then top it off with the tomatoes and remaining goat cheese.
    3. Bake for 22-25 minutes or until the eggs are fully cooked through.

    raw egg mixture in a 9x13 buttered baking dish.

    Can I add other veggies?

    Absolutely, in fact, I encourage it. Peppers, onions, herbs, etc. Another idea is to use up all the veggies that are about to expire in your fridge.

    Can I make this in a cast-iron skillet instead?

    Yes, place the egg mixture in a buttered cast-iron skillet and cook on the stovetop over medium-high heat for about 1 minute, and then transfer it to a preheated oven at 425 degrees F. Cook for an additional 10-14 minutes.

    What does a frittata taste like?

    This spinach and goat cheese frittata tastes like heaven. Super creamy, rich, and fluffy. Hands down, one of my favorite things to make for breakfast during the holidays for a large crowd.

     

    9x13 spinach and goat cheese frittata casserole up close.

    More Breakfast Options

    • Soft Scrambled Eggs
    • Bacon and Corn Pancakes
    • Buttermilk Belgian Waffles
    • The Ultimate Buttermilk Biscuits

    You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.

    a slice of spinach and goat cheese frittata on a white and blue plate with a 9x13 frittata in the background.

    Spinach and Goat Cheese Frittata Casserole

    Print Recipe Pin Recipe
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 23 minutes
    Total Time: 28 minutes
    Servings: 6
    Calories: 213kcal
    Author: Julie Maestre
    This spinach and goat cheese frittata casserole is the perfect addition to your breakfast menu! This is keto-friendly and low carb and can be made in under 30 minutes. You can serve this delicious frittata straight out of the oven or at room temperature. 

    Equipment

    • 9x13 oven-safe baking dish

    Ingredients

    • 12 eggs
    • 1/4 cup heavy cream
    • 1/2 tsp Kosher salt or to taste
    • 1/2 cup goat cheese
    • 1 cup fresh spinach
    • 1/2 cup cherry tomatoes halved
    • 1 tbsp butter softened

    Instructions

    • Preheat oven to 350 degrees F. and butter a 9x13 baking dish.
    • Crack 12 eggs in a large bowl and whisk well. Whish in the salt, spinach, and 1/4 cup goat cheese.
    • Pour the egg mixture into the buttered baking dish. Top it off with the remaining goat cheese and tomatoes.
    • Bake for 22-25 minutes or until the eggs are fully cooked through. Enjoy!

    Notes

    To make in a cast-iron skillet on the stovetop:  Place the egg mixture in a buttered cast-iron skillet and cook on the stovetop over medium-high heat for about 1 minute. Then transfer it to a preheated oven at 425 degrees F. Cook for an additional 10-14 minutes.

    Nutrition

    Calories: 213kcal | Carbohydrates: 2g | Protein: 15g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 350mg | Sodium: 397mg | Potassium: 191mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1389IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 2mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

     

     

     

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)

    Filed Under: Breakfast, Keto, Low Carb Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

    More about me →

    Holiday Recipes

    • Chocolate Coquito
    • Traditional Rum Balls
    • Crockpot Candy
    • Instant Pot Mashed Potatoes
    • Cheesy Jalapeno Corn Casserole
    • Smothered Turkey Wings

    Popular

    • Southern Fried Shrimp
    • Honey Baked Turkey Wings
    • Crab Stuffed Salmon
    • Creamy Garlic Salmon and Shrimp

    Like Us on Facebook

    Cooked by Julie
    Recipes

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2021 Cooked by Julie

    211 shares
     

    Loading Comments...