Sun-Dried Tomato, Spinach, and Goat Cheese Oatmeal Frittata
Recipe type: Vegetarian, Gluten-Free, Gut-friendly, High fiber, Anti-inflammatory
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
Enjoy the amazing health benefits of oats in this savory and creamy blend of sun-dried tomatoes, baby spinach, thyme, and creamy goat (or vegan cashew) cheese. Not only is this full of flavor and satisfying... but contains easily digestible soluble fiber (good for the heart and the gut), antioxidants, protein, rich in vitamin C, iron, and anti-inflammatory properties. This recipe is guaranteed to give you a whole new perspective on OATS! Enjoy. ~ Julie
  • 1-2 TBSP cold-pressed olive, grapeseed, or coconut oil
  • ½ cup chopped sun-dried tomatoes in oil
  • ½ cup chopped onion
  • 2 gloves garlic, minced
  • 1 cup zucchini, diced
  • 2 cups baby spinach
  • ½ cup cherry tomatoes, sliced
  • 1 tsp. whole-grain Digon mustard
  • 1-2 Tbsp. fresh thyme
  • 13/4 cup GF old-fashioned rolled oats
  • 13/4 cup organic vegetable broth
  • 1 large egg and 2 egg whites
  • 1tsp. baking powder
  • 11/4 tsp sea salt
  • Freshly ground pepper, to taste
  • ½ cup crumbled goat cheese + ¼ cup nut cheese (note: you can use whatever cheese you enjoy to make this your own. If you are vegan - nut cheese like cashew work well. But goat or feta gives it a good creamy taste!)
  • *Encourage organic veggies and oils that are cold-pressed and unfiltered when able
  1. Preheat oven to 375 degrees. Set aside a glass 10" pie dish.
  2. Heat a large saute pan over medium heat and add 1 Tbsp oil.
  3. Add sun-dried tomatoes and heat until oil is released and they are lightly browned. Remove sun-dried tomatoes and set aside.
  4. Add onions, garlic, and zucchini to remaining oil (add another 1Tbsp oil if needed) and sauté for 2-3 minutes.
  5. Next return sun-dried tomatoes to pan and add cherry tomatoes along with baby spinach, mustard, thyme. Cook until spinach is wilted, another 3-4 minutes.
  6. Take the oats and using a food processor, grind for several minutes to reduce the size of the grain. Then combine the oats with the broth, egg, and baking powder. Season with salt and pepper. Fold in the cooked veggies and cheese.
  7. Transfer entire mixture to pie dish.
  8. Bake for 40-50 minutes until top is golden-brown.
  9. Let cool for 10-15 minutes before serving.
Nutrition Information
Calories: 220 Fat: 10 Saturated fat: 2 Carbohydrates: 24 Sodium: 385 Fiber: 5 Protein: 10
Recipe by JBS Nutrition at