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Spinach Frittata

Dr. Renae Norton
Easy and delicous breakfast packed with tons of protein.
Prep Time 5 mins
Cook Time 8 mins
Resting Time 5 mins
Total Time 18 mins
Course Breakfast
Cuisine American
Servings 4
Calories 184 kcal


  • 5 eggs
  • 3 oz spinach chopped
  • 1/2 cup kimchee
  • 2 oz goat cheese crumbled
  • 1/2 cup grassfed whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp coconut oil


  • Preheat oven to 350 degrees.
  • Whisk the eggs and milk in a medium large bowl and season with salt and pepper.
  • Add the spinach and kimchee and stir.
  • Heat the oil on a 6-9 inch oven safe skillet (smaller if want a thicker frittata, larger for a thinner one) over medium high heat. Make sure oil coats entire surface and then pour in the egg mixture.
  • Cook for 1 or 2 minutes, gently stirring the egg mixture and pushing away from the edges.
  • Add the goat cheese evenly across the top.
  • Transfer pan to the oven and cook 4 to 6 minutes (depending on how thick the frittata is) until eggs are just firm.
  • Let sit at least five minutes before trying to pull the sides away from the pan, gently, with a spatula.
  • Cut into wedges and serve.
  • Makes one 8 inch frittata or 3-4 servings
Keyword clean eating, frittata, non-gmo, Spinach

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