As published athttps://24carrotlife.com/2016/03/29/easy-veggie-goat-cheese-frittata/


  • 1 tablespoon extra virgin olive oil
  • 2 cups frozen corn
  • 3 cups of fresh kale or spinach or 1 and 1/2 cups frozen spinach or kale, chopped
  • 3 green onions, chopped (cut off the roots and use the white and green parts)
  • 2 cloves garlic, peeled and minced
  • 2 oz soft goat cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 large eggs
  • 1/4 cup grated sharp cheddar cheese or cheese blend


  1. Preheat oven to 350 degrees F. Lightly coat a 9-inch pie dish with cooking spray and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the corn and kale and sauté for about 5 minutes until hot throughout. Add the green onions, garlic, salt, and pepper and cook for another minute. Remove from heat and set aside.
  3. In a large bowl, whisk together the eggs, then add the vegetables from the skillet. Crumble the goat cheese into the egg/veggie mix and stir to combine, then pour into the prepared pie dish.
  4. Bake 30-40 minutes, or until lightly browned and the center is nearly set so a toothpick inserted comes out clean. The frittata will puff while baking, then settle a bit as it cools.
  5. Let sit 5 minutes then serve warm or at room temperature.

Ingredients available the Oakmont Farmer’s Market 5/6:

-Kale is available at both Blueberry Hill Farms and Clifford Family Farms

-Spinach is available at Blueberry Hill Farm

-Goat cheese is available at Amazing Acres Goat Dairy

-Eggs are available at Lindenhof Farm

-Cheddar cheese available at Conebella Farm