Christmas morning often means brunch with family. This easy Spinach and Chevre Frittata is a great way to feed eggs to a crowd on Christmas morning. You bake this frittata in the oven, freeing you up for other Christmas morning activities.
Chevre is a type of goat cheese that can be found in many supermarkets. Goat cheese might sound exotic and smelly, but you should at least give it a try. Montrachet is a mild, soft chevre that may tantalize your taste buds.
Spinach and Chevre Breakfast Frittata
Preparation time: 10 minutes
Cooking time: 35 minutes
Yield: 8 servings
9 large eggs
2 cups cottage cheese
5 ounces cheddar, shredded (about 12/3 cup)
5 ounces soft chevre (such as Montrachet), crumbled
1/2 teaspoon salt
1/2 teaspoon pepper
One 10-ounce package frozen chopped spinach, thawed
1/2 pint cherry or grape tomatoes, quartered
Preheat the oven to 350 degrees. Spray a 9 x 13-inch baking dish with pan coating.
Whisk the eggs in a large bowl until they’re frothy. Whisk in the cottage cheese, cheddar, chevre, salt, and pepper.
Place the spinach in a colander and press any excess water out with the back of a large spoon. Stir the drained spinach and tomato pieces into the eggs and pour into the pan.
Bake for about 35 minutes or until the eggs are set. The frittata will be puffed and golden around the edges.
Make this first, get it in the oven, then work on the coffee and the rest of breakfast. If you are making the Overnight French Toast and Brown Sugar Bacon with Mustard, they can both go into the oven with the frittata.
Per serving: Calories 258 (From Fat 153); Fat 17g (Saturated 9g); Cholesterol 272mg; Sodium 613mg; Carbohydrate 5g (Dietary Fiber 1g); Protein 22g.