Spinach and Goat Cheese Frittata

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A fresh frittata made with eggs, spinach, sausage, onions and goat cheese.
Recipe By: Hawaii Farm Bureau
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 2 tablespoons olive oil
    • 2 Portuguese sausages, sliced thin
    • 2 Tokyo negi onions white part only, sliced thin
    • 1 cup baby spinach or other green vegetable
    • 8 fresh island eggs, beaten
    • 3 ounces fresh Surfing Goat Dairy goat cheese, crumbled


Preheat oven to 400°.

Using a 10-inch non stick skillet, heat the olive oil over medium high heat. Add the sausage and cook until brown. Remove sausage and cool.

In the same pan, add the onion and cook over medium heat until soft and brown, about 2 minutes. Add the spinach or other greens and cook until wilted. Turn off the heat. Add the sausage back into the pan. Pour the beaten eggs over the mixture. Scatter the goat cheese over the eggs; sprinkle with salt and pepper. Bake frittata until eggs are set, about 6 to 8 minutes. Remove from oven and slide the frittata onto a serving plate. Cut into wedges and serve

Additional Notes

Salt and freshly ground black pepper
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