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Spinach Goat Cheese Frittata with Bone Broth Protein

By Dr. Josh Axe

April 13, 2022

It’s fairly well accepted that breakfast is the most important meal of the day, but it can also be one of the most difficult meals to get right. Ready-made breakfast options tend to err on the side of taste rather than nutritional benefits, making for a less-than-stellar start to a productive day.

On the other hand, homemade meals can end up being a bit too effort- and time-intensive, particularly if you don’t consider yourself a morning person. After all, spinach and eggs don’t fry up themselves.

Solution? Consider my Spinach Goat Cheese Frittata with Bone Broth Protein Pure.

This frittata takes only 35 minutes from start to finish and is the perfect addition to your breakfast (or even brunch or dinner) menu. The recipe takes inspiration from popular frittatas featured on Bon Appétit, Condé Nast and Epicurious, but includes my Bone Broth Protein in the mixture, for some extra protein that offers gut support.

The end result is a frittata that is both savory and protein-packed. And, because you’ll be cooking it in an oven instead of on a hot stovetop, you can even use those 45 minutes performing other morning tasks. An efficient, delicious, and nutritious meal-time solution, the Bone Broth Protein Pure Frittata may just revolutionize how you start your day.

How to Make a Goat Cheese Frittata

Preheat the oven to 375 F. Chop the tomatoes and set aside. In a medium-sized cast iron skillet, add the avocado oil, spinach and chopped tomatoes and set aside.In a medium-sized bowl, add the egg, almond milk, salt, pepper, Bone Broth Protein Pure and goat cheese, whisking until well-combined.

Add the egg mixture to the skillet. Bake for 30 minutes.

Variations: Much like omelets, frittatas are endlessly customizable. You can pretty much add whatever you want into your frittata, so let your imagination run wild.

Create a cheese frittata variation by including a selection of your favorite cheeses (cheddar cheese is particularly good). Heartier options can include spinach, turkey sausage, etc. Free your inner chef and find the perfect frittata to fit your tastes and your lifestyle.

Recipe developed by Dr. Josh Axe, co-founder of Ancient Nutrition and also author of the best-selling books Keto Diet and The Collagen Diet.

Spinach Goat Cheese Frittata Recipe

Servings

4

Time

30 minutes

Calories

157

Author

Dr. Josh Axe

This frittata takes only 35 minutes from start to finish and is the perfect addition to your breakfast (or even brunch or dinner) menu. The recipe takes inspiration from popular frittatas featured on Bon Appétit and Epicurious, but includes my Bone Broth Protein in the mixture, for some extra protein that offers gut support.

Ingredients

• 1 tablespoon avocado oil

• 4 cups baby spinach

• 2 cup chopped tomatoes

• 8 eggs

• ¼ cup unsweetened almond milk

• ½ teaspoon sea salt

• fresh black pepper, to taste

• 4 oz (70g) soft goat cheese

• 2 scoops Bone Broth Protein Pure

Directions

1. Preheat oven to 375 F.

2. Chop the tomatoes and set aside.

3. In a medium-sized cast iron skillet, add the avocado oil, spinach and chopped tomatoes and set aside.

4. In a medium-sized bowl, add the egg, almond milk, salt, pepper, Bone Broth Protein Pure and goat cheese, whisking until well-combined.

5. Add the egg mixture to the skillet.

6. Bake for 30 minutes.

Nutrition

Calories 157, Carbs 2.6 grams, Fiber 0.9 grams, Sugar 1.2 grams, Fat 9.8 grams, Unsaturated Fat 5.1 grams, Saturated Fat 3.9 grams, Trans Fat 0 grams, Cholesterol 193 milligrams, Protein 14.8 grams, Sodium 295 milligrams