Brisket Spinach Frittata

Recipe courtesy of Elizabeth Burrell from Big Green Egg Culinary Center. A great and delicious addition to breakfast!



  • 14 eggs 
  • whole yellow onion, diced 
  • 2 tablespoons (30 ml) extra virgin olive oil 
  • 1 lb (0.5 kg) smoked brisket flat (cooked, sliced and then pulled apart) 
  • 3/4 cups (180 ml) goat cheese 
  • 1 1/2 cups (360 ml) fresh spinach, chopped 
  •  Salt and pepper to taste 
  • 1 cup (240 ml) half-&-half 


Step 1

Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.

Step 2

Heat the extra virgin olive oil in a 14 inch (35 cm) Big Green Egg Cast Iron Skillet. Cook the diced onions until they are soft and slightly caramelized. Add the spinach to the onions with a pinch of salt.

Step 3

While the onions and spinach are cooking, whisk the eggs in a bowl with salt and pepper, and heavy cream.

Step 4

Add the egg mixture and stir to get all the spinach and onion even. Add the pulled brisket into the still wet mixture, while reserving about a cup of brisket.

Step 5

Bake for 12 minutes, or until slightly golden. Add the goat cheese in pieces all over the top of the frittata. Close the lid and cook for another 3 minutes.

Step 6

Sprinkle remaining cup of brisket on the top of the frittata.

Step 7

Serve immediately.

Step 8

Serves 15.

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