Weekly Swoon: Spinach and Goat Cheese Frittata

Spring Staple.

By: Athena Calderone, Eyeswoon
Weekly Swoon: Spinach and Goat Cheese Frittata

Starting in late spring, I tend to have a steady stream of friends staying at my house in Amagansett, so I’ve learned to embrace an all-day mindset when entertaining. Guest appreciate a beautiful breakfast just as much as—if not more than—a fancy dinner. Frittata is one of my favorites. Fast and easy, it’s an excellent vehicle for showcasing spring greens—and using up leftovers from the night before.

If you’re pressed for time, frittata can be made ahead and served at room temperature. Just spruce it up with a handful of torn herbs before serving. Feel free to sub zucchini for the spinach here, or replace the goat cheese with ricotta. And spare yourself the anxiety of getting the finished dish to release perfectly onto a platter—I slice mine directly in the cast-iron pan.

Serves 6


  • ½ pound (225 g) of baby potatoes (6 to 8)
  • Ten large eggs
  • ⅓ cup (75 ml) crème fraîche
  • ¾ teaspoon kosher salt
  • Three tablespoons extra-virgin olive oil
  • One leek, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise
  • One spring onion or scallion, thinly sliced
  • Salt and freshly cracked pepper
  • 2 cups (40 g) lightly packed baby spinach
  • 3 ounces (85 g) of goat cheese

For Garnish

  • One handful of fresh parsley or cilantro
  • One handful of chopped fresh dill
  • ½ lemon, zested
  • One handful of chopped chives, with blossoms, if available

Method of Preparation 

  1. Preheat the oven to 350ºF (175ºC). In a saucepan, boil the potatoes until fork-tender.
  2. Drain and when they are cool enough to handle, thinly slice the potatoes.
  3. Whisk together the eggs, crème fraîche, and salt. Heat the oil over medium heat in a cast-iron or nonstick 10-inch ovenproof skillet.
  4. Add the leek, onion, and sauté until soft and translucent, 4 to 5 minutes.
  5. Add the potatoes and cook another few minutes—season with salt and pepper.
  6. Stir in the spinach and cook just until wilted.
  7. Lower the heat to medium-low and pour in the egg mixture.
  8. Cook for a few minutes, pushing the eggs toward the center of the skillet as they cook.
  9. As you work, be careful not to break apart the potatoes.
  10. Once the eggs have set on the bottom, dot the top of the frittata with goat cheese.
  11. Place the skillet in the oven and cook just until the frittata has set, 12 to 15 minutes.
  12. Remove the frittata from the oven and cool slightly. To serve, garnish with fresh herbs and lemon zest.

Image Credit: Johnny Miller



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