Goat Cheese Spinach Frittata
A light air-fryer frittata with fresh spinach, spring onion, creamy goat cheese and ripe tomato. It is an easy low-carb breakfast or brunch for four.
Equipment
- Cake Barrel, 7-inch
- Cooling rack
- Mixing bowl
- Whisk
Ingredients
- 5 large eggs
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup fresh baby spinach leaves roughly chopped
- 1 large spring onion finely diced
- 110 g goat cheese crumbled
- 1 large Roma tomato cored and thinly sliced
- Olive oil cooking spray
Instructions
- Preheat the air fryer to 160°C (320°F) for 3 minutes.
- Lightly coat a 7-inch cake barrel with olive oil cooking spray.
- Crack the eggs into a mixing bowl.
- Add the salt and black pepper.
- Whisk until evenly combined.
- Stir in the chopped spinach, diced spring onion and crumbled goat cheese.
- Pour the mixture into the prepared cake barrel.
- Arrange the tomato slices over the top.
- Place the cake barrel in the air-fryer basket.
- Air-fry at 160°C (320°F) for 14 to 16 minutes.
- Check that the center has set and reached at least 71°C (160°F).
- Remove the cake barrel from the air fryer.
- Place it on a cooling rack and let the frittata rest for 5 minutes.
- Carefully loosen the edges and remove the frittata from the barrel.
- Cut into 4 equal portions.
- Serve warm.
Notes & Wine Advice
Serving Suggestions
Serve this frittata as a light breakfast, relaxed brunch or simple main course. Add avocado, grilled mushrooms or a green salad when you want a more substantial meal.Recipe Notes
The source listed spring onion as an ingredient but referred to shallot in the instructions. This corrected version uses the spring onion specified in the ingredient list. Five eggs make four light portions. For larger appetites, serve the frittata with toast, roasted potatoes or a salad. Use a 7-inch cake barrel that fits inside the air-fryer basket with room for air circulation.Dietary Information
This recipe suits gluten-free, high-protein, keto, low-carb, low-sugar, nut-free, pescatarian and soy-free diets when suitable certified ingredients are used. It can fit a vegetarian diet when the goat cheese uses vegetarian rennet. The recipe contains egg and dairy, so it is not suitable for vegan, egg-free, dairy-free or lactose-free diets.Nutrition Information
The nutrition estimate includes one-quarter of the complete frittata. Goat cheese provides much of the protein and fat, while the vegetables add very few calories. Sodium varies by goat cheese brand and the amount of salt added.Variations
Replace goat cheese with feta, ricotta or shredded mozzarella. Add chopped herbs such as basil, parsley or dill. Sauté mushrooms or courgette first if using them, because raw vegetables can release water while the frittata cooks.Storage
Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat individual portions in the air fryer at 160°C (320°F) for 3 to 4 minutes, or enjoy them cold for lunch.Wine Advice
For a leisurely brunch, pair this frittata with chilled Prosecco. Its fresh bubbles and acidity cut through the creamy goat cheese while complementing the tomato and spinach. Serve at approximately 7–9°C.Nutrition values
Calories: 200 kcal | Carbohydrates: 3 g | Protein: 14 g | Fat: 15 g | Saturated Fat: 8 g | Sodium: 430 mg | Sugar: 2 g