{"id":762,"date":"2017-09-19T12:00:14","date_gmt":"2017-09-19T16:00:14","guid":{"rendered":"https:\/\/www.crave-columbus.com\/?p=762"},"modified":"2017-12-22T11:12:48","modified_gmt":"2017-12-22T16:12:48","slug":"spinach-and-goat-cheese-breakfast-frittata","status":"publish","type":"post","link":"https:\/\/www.crave-columbus.com\/index.php\/2017\/09\/19\/spinach-and-goat-cheese-breakfast-frittata\/","title":{"rendered":"Spinach and Goat Cheese Breakfast Frittata"},"content":{"rendered":"

Although I could spend this entire post gushing about my love for all things breakfast food, I’ll refrain, because who am I trying to convince here? We all love bfast. I can’t think of a single person I know that doesn’t like a good ole omelette for “brinner”, or warm, syrupy pancakes on a fall Saturday morning. Breakfast is the BEST.<\/p>\n

Add in booze? Now brunch is BETTER than the BEST. The bestest.<\/p>\n

Anyways, I’m off topic. I realized that on most of my weekday mornings, my breakfasts consist of a banana or apple while I’m running out the door. (Unless I meal-prepped some of these amazeball blueberry protein breakfast cups<\/a>), so my time for breakfast experimentation is typically on the weekends.<\/p>\n

\"Cast-Iron<\/p>\n

One of the things on my never-ending “want” list of kitchen goods was a cast-iron skillet, and I finally caved in and got one. If you can call spending $10 on a skillet from Walmart “splurging”, I’ll take it. PS: Skillet cookie from Rachel’s Good Eats, I’m COMIN’ FOR YA. Pics to follow.<\/p>\n

A few weeks ago, I went with a friend to Forno for brunch and fell in LOVE with their breakfast frittata. My own frittata I will make! Their version included eggs, Fontina, Mushrooms, Red Onion, Asparagus, Red Peppers, Goat Cheese, and Arugula. As much as I loved the combo, I knew I wanted something with fewer ingredients and I wanted to make it just a little bit healthier.<\/p>\n

\"Cast-Iron<\/p>\n

Enter: the Spinach and Goat Cheese Breakfast Frittata. It most definitely stuffed me and my boyfriend (yes, we did eat the entire thing), and I loved the creaminess of the goat cheese mixed in with the spinach and eggs. It was effortlessly simple to make (almost no dishes!!) and was ready in less than 20 minutes. That’s my kind of breakfast!<\/p>\n

While you’re here, check out a few more of my fav cast-iron skillet recipes:<\/p>\n