{"id":2025,"date":"2013-01-04T12:57:12","date_gmt":"2013-01-04T17:57:12","guid":{"rendered":"http:\/\/stlydias.org\/blog\/?p=2025"},"modified":"2013-01-04T12:57:12","modified_gmt":"2013-01-04T17:57:12","slug":"spinach-and-goat-cheese-frittata","status":"publish","type":"post","link":"https:\/\/stlydiasliturgy.org\/blog\/2013\/01\/spinach-and-goat-cheese-frittata\/","title":{"rendered":"Spinach and Goat Cheese Frittata"},"content":{"rendered":"<p><em>Special hint for cooking this at the Zen Center: Richard discovered that the frittata set and cooked best on the &#8220;convection roast&#8221; setting on the oven.<br \/>\n<\/em><br \/>\nServes 4<\/p>\n<p>Ingredients<\/p>\n<p>3 \u00a0tablespoons \u00a0olive oil<br \/>\n1\/2 \u00a0medium onion, thinly sliced<br \/>\nkosher salt and black pepper<br \/>\n5 \u00a0ounces \u00a0baby spinach (about 6 cups)<br \/>\n10 \u00a0large eggs, beaten<br \/>\n4 \u00a0ounces \u00a0goat cheese, crumbled (about 1 cup)<br \/>\n5 \u00a0ounces \u00a0mixed greens (about 6 cups)<br \/>\n1 \u00a0tablespoon \u00a0white wine vinegar<br \/>\ncountry bread, for serving<\/p>\n<p>Directions<\/p>\n<p>Heat oven to 400\u00b0 F. Heat 1 tablespoon of the oil in a medium ovenproof nonstick skillet over medium-high heat. Add the onion and \u00bd teaspoon each salt and pepper and cook, stirring occasionally, until golden brown, 3 to 4 minutes.<\/p>\n<p>Add the spinach and cook, tossing, until wilted, 1 to 2 minutes. Add the eggs and sprinkle with the goat cheese. Cook until the mixture begins to set around the edges, 1 to 2 minutes. Transfer the skillet to oven and bake until set, 10 to 12 minutes.<\/p>\n<p>Dividing evenly, place the greens on plates and drizzle with the vinegar and the remaining oil; season with \u00bc teaspoon each salt and pepper. Serve with the frittata and bread.<\/p>\n<p>&#8211;<em>Prepared with our help by Richard on Sunday, December 28, 2012<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Special hint for cooking this at the Zen Center: Richard discovered that the frittata set and cooked best on the &#8220;convection roast&#8221; setting on the oven. Serves 4 Ingredients 3 \u00a0tablespoons \u00a0olive oil 1\/2 \u00a0medium onion, thinly sliced kosher salt and black pepper 5 \u00a0ounces \u00a0baby spinach (about 6 cups) 10 \u00a0large eggs, beaten 4 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/2025"}],"collection":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/comments?post=2025"}],"version-history":[{"count":1,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/2025\/revisions"}],"predecessor-version":[{"id":2026,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/2025\/revisions\/2026"}],"wp:attachment":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/media?parent=2025"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/categories?post=2025"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/tags?post=2025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}