Spinach and chevre frittata


  • Prep Time10 mins
  • Total Time10 mins
  • Makes9 Pieces
*PLUS Cooking time: 3 minutes, Baking Time: 40 minutes, Standing Time: 5 minutes
Chatelaine Triple Tested


  • 1 small red bell pepper

  • 1 small yellow bell pepper

  • 1 tsp butter

  • 4 cups baby spinach, lightly packed

  • 1 green onion, thinly sliced

  • 130-g log goat cheese

  • 12 eggs

  • 1 tbsp Dijon mustard

  • 1/2 tsp salt


  • Preheat oven to 375 F. Lightly spray with oil an 8 inch (2 L) square baking dish. Chop peppers into 1 inch (2.5 cm) pieces. Melt butter in a large frying pan over medium-high heat. Add peppers and stir often until they start to soften, 3-5 minutes. Remove from heat. Stir in spinach and onion just until they start to wilt. Turn into baking dish. Crumble cheese overtop.

  • In a large bowl, whisk eggs with Dijon and salt. Pour over pepper mixture and stir to evenly coat. Bake, uncovered, in centre of preheated oven until top is golden and centre is set, 40 to 50 minutes. Remove from oven and let stand for 5 minutes, then cut into pieces. Tastes great warm, or cover and refrigerate and serve cold the next day.

Nutrition (per serving)

Calories 160, Protein 12g, Carbohydrates 3g, Fat 11g, Fibre 1g, Sodium 314mg.

Make-Ahead Tip:

Prepare frittata but don't bake. Cover dish with foil and refrigerate overnight. Remove from fridge and gently stir to evenly mix. Bake, uncovered, as directed. You may need to add a few extra minutes of baking time. Baked frittata will keep well in fridge for up to 1 day.