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Spinach and Goat Cheese Frittata

Special hint for cooking this at the Zen Center: Richard discovered that the frittata set and cooked best on the “convection roast” setting on the oven.

Serves 4


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
4  ounces  goat cheese, crumbled (about 1 cup)
5  ounces  mixed greens (about 6 cups)
1  tablespoon  white wine vinegar
country bread, for serving


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.

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 the skillet to oven and bake until set, 10 to 12 minutes.

Dividing evenly, place the greens on plates and drizzle with the vinegar and the remaining oil; season with ¼ teaspoon each salt and pepper. Serve with the frittata and bread.

Prepared with our help by Richard on Sunday, December 28, 2012

Posted in: Recipes

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