Luscious, perfectly salty and just the right amount of creamy tang make this frittata a breakfast dream. This spinach frittata is a real clear out your fridge kind of recipe. Add spinach and scallions. You could swap the spinach for kale or the goat’s cheese for feta and use whichever tomatoes you have handy. 11. It is the perfect balance of protein and veggies with the beloved flavor combination of smoked salmon, dill and goat cheese. Surrounded by crispy ham and filled with creamy goat cheese and good-for-you spinach, these mini frittatas are perfect brunch finger food. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) Crumble the goat cheese with your fingers or a fork over the top of the frittata. Whisk the eggs one last time and pour them over the spinach. and see that the middle is just barely set, about 12 to 18 minutes. Place skillet under the broiler until the eggs are slightly puffed and the cheese is bubbly and golden brown, 2 to 3 minutes, watching carefully. In bowl, whisk eggs, Parmesan, and milk; season. In medium skillet, heat oil over medium-high. Set the frittata aside for a few minutes before slicing it. I used a hard goat’s cheese for this and it gave it a lovely flavour and texture, but soft goat’s cheese would work too. Pour egg mixture into skillet; stir gently. Cook until spinach wilts and scallions soften, about 3 minutes. Bake at 425° until set, about 15 minutes. Top with goat cheese. Evenly distribute the spinach and scallion mixture over the top of the egg mixture, then sprinkle the red bell pepper and crumble the goat cheese evenly over the top. This Smoked Salmon Spinach & Goat Cheese Frittata is my current smoked salmon obsession.