This Spinach Frittata is an easy low carb recipe perfect for a spring breakfast, brunch or dinner. It's gluten free and made with spinach, broccoli, sun-dried tomatoes and goat cheese.
In a 10″ nonstick skillet over medium heat, heat the oil or butter and add the onions, broccoli and sun-dried tomatoes. Cook for 2-3 minutes, until just becoming tender. Season with a pinch of salt and pepper.
Meanwhile, whisk the eggs with cream and season with additional salt and pepper. Stir in the garlic powder and spinach. Pour the eggs into the same pan, and top with crumbled goat cheese.