This frittata was my second time using goat cheese. The first time I used goat cheese was for my goat cheese tart. I didn’t like it the first time, and I said I should give it another try to make up my mind about it. Well, I still don’t like it. To me, goat cheese sucks. But cheese aside, the frittata was delicious. From now on, I will replace all goat cheese with feta cheese.
Better GOAT moving to this recipe!
Ingredients:
9 eggs
2 oz of goat cheese
1/2 cup of milk
1 tbsp of salt
1 tsp of black pepper
1 tsp of chili powder
1 bundle of spinach
2 stalks of celery
1 zucchini
1 tbsp of oil
Let’s get started!!!
The first thing to do, like most recipes, is to get all your ingredients ready. Chop off the spinach stems and give the leaves a thorough rinse, and let them drain. Dice the celery and zucchini. After that, crack the eggs, add the spices (I am using sea salt) and beat them in. Add the milk in (I am using evaporated milk) the eggs and whisk it in.
In a large skillet, on medium heat, warm up some oil. I am using coconut oil. Sauté the celery and zucchini for about three minutes. And then add the spinach and let them wilted down. Once the spinach has gone down, pour in the egg mixture. Make sure that all the veggies are in the egg mixture. And let the eggs set. Once you see that the perimeter has set, put some goat cheese all over the top of the frittata. And then cover the whole pan, lower the flames and let the whole thing set up.
Once a knife or toothpick inserted in the middle has come out clean, it means that the frittata is ready. Serve warm.
Enjoy
Thank you for your time
