Go Back
+ servings
a slice of spinach and goat cheese frittata on a white and blue plate with a 9x13 frittata in the background.
Print Recipe
5 from 1 vote

Spinach and Goat Cheese Frittata Casserole

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. 
Prep Time5 mins
Cook Time23 mins
Total Time28 mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 213kcal

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