Veggie Herb Frittata

I found this recipe in Coastal Living Magazine but decided it was too fat laden. I didn’t want to delete anything so I played with it. I cut the goat cheese in half and used egg beaters with the eggs (instead of 8 eggs). You could even use fat free half & half but with that little of an amount, I didn’t see the need. It’s a great breakfast, brunch or dinner dish. If using at brunch with several other dishes, you could actually cut into 12 slices.


1 cup grape tomatoes, halved
4 large eggs
1 cup egg beaters
1/4 cup half & half
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
2 cups fresh spinach, chopped
1/4 cup fontina cheese, grated
2 tablespoons fresh dill, chopped
6 tablespoons fresh basil, chopped & divided
2 ounces goat cheese, crumbled


Preheat broiler on high. Arrange tomato halves, cut side up, on a rimmed, foil lined baking sheet. Broil 4 inches from heat for about 5-6 minutes. Let cool slightly.
Whisk together eggs ,egg beaters, half & half, salt and pepper in a large mixing bowl.
Heat butter in an oven proof 10 inch skillet { I like cast iron} over medium heat. Add spinach; cook until it begins to wilt, about 30 seconds.
Pour in egg mixture evenly around pan. Sprinkle fontina, dill, and 4 tablespoons of basil. Gently stir with fork.
Arrange tomatoes,cut side down over mixture, press down gently. Spread goat cheese over entire surface of skillet.
Reduce heat and cook about 6 minutes or until frittata is almost set but still runny on top.
Broil 6 inches from heat about 3 minutes or until completely set and golden brown.
Remove from oven and let stand about 3 minutes.
Sprinkle with remaining basil, cut into wedges and serve.

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