This Veggie frittata is delicious as a lunch or dinner with friends. You can slice it up and pop into the fridge to eat later. It makes 8 small slices or 4 chunky ones depending upon your portion size.
Preheat the oven to 400°F. Heat 1 tablespoon of the oil in a nonstick ovenproof skillet over medium-high. Gently fry the onions until soft, add the tomatoes; cover and cook, stirring occasionally, until the tomatoes burst.
Whisk together the eggs, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Pour over the vegetables in the pan and cook, stirring gently, until the eggs just begin to set, about 1 minute. Stir in the spinach and sprinkle with the goat cheese and transfer the pan to the oven. Bake until the centre is set, 10 to 12 minutes.
Serve with salad of choice.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.