Savory Pumpkin Goat Cheese Frittata
Start your morning right with this fluffy pumpkin and goat cheese frittata, infused with the warmth of spices and fresh herbs. The creamy goat cheese pairs beautifully with the sweet pumpkin puree, creating a harmonious blend of flavors. Perfect for a weekend brunch or a quick weekday breakfast, this dish is not only nutritious but also a feast for the eyes.
ingredients
- 6 large eggs
- 1 cup pumpkin puree
- 4 ounces goat cheese, crumbled
- 1/2 cup milk
- 1/4 cup finely chopped onions
- 2 cloves garlic, minced
- 1/4 teaspoon ground nutmeg
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
- 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup baby spinach (optional)
steps
- 1.
Preheat your oven to 350°F (175°C).
- 2.
In a large bowl, whisk together the eggs, pumpkin puree, milk, nutmeg, salt, and pepper until well combined.
- 3.
In an oven-safe skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- 4.
Stir in the minced garlic, fresh thyme, and sage, cooking for an additional minute until fragrant.
- 5.
Pour the pumpkin mixture into the skillet and stir until the onions and herbs are evenly distributed.
- 6.
Sprinkle the crumbled goat cheese and baby spinach (if using) over the top of the mixture.
- 7.
Cook on the stovetop for 2-3 minutes, gently lifting the edges to let uncooked egg flow underneath.
- 8.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the edges are set and the center is slightly jiggly.
- 9.
Remove from the oven and let cool for a few minutes before slicing. Serve warm, garnished with additional herbs if desired.
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