Mediterranean Frittata


1 Tbsp Olive Oil
4 Cups Spinach
1 Small Yellow Onion Chopped
1 tsp dried Basil
1/4 tsp salt
1/4 tsp pepper (optional)
6 Asparagus Spears cooked, cut into 1/4 chunks
10 Cherry Tomatoes Halved
1/4 Cup crumbled Goat Cheese
1 1/4 cup Shredded Mozzarella 
3 Garlic Cloves finely chopped 
1 small bunch of Chives, finely chopped
9 Eggs
1/8 cup whipped cream/ heavy cream (optional)


  1. Sautés’ Spinach & chopped onion in Olive oil until spinach is wilted but not too soft. 
  2. Place Cooked spinach mixture into the pan, sprinkle Basil, Salt and Pepper on top.
  3. Sprinkle some goat cheese and some of the mozzarella  on top of spinach mixture, leaving enough for later.
  4. Whip Eggs and cream together vigorously, then evenly pour egg mixture on top. 
  5. Evenly distribute your Asparagus and  over the top of the egg mixture. 
  6. Sprinkle with remaining mozzarella and goat cheese, pressing down slightly to work into veggies. 
  7. Finish with the chopped chives. 

Bake for 20 minutes, check the sides to make sure they’re not too over done.

*If your top starts to brown around the edges when the middle is still sunken in, place a piece of foil on top for the remainder of time in the oven.

Finished product should be gold around the edges and even with the middle of the frittata.