Goat Cheese Frittata with Sun Dried Tomato

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This easy goat cheese frittata with sun dried tomatoes is good for you and delicious. Best of all, you can whip it up in under 30 minutes, and it’s perfect any time of day!

In the realm of easy recipes you can make from scratch in less than 20 minutes, frittata tops my list. It tops my list because it’s tasty, healthy, suitable for any meal of the day, and pretty enough for company.

A frittata is similar to a crustless quiche, and is perfect for days when you want to get a meal on the table quickly. While I love a good quiche, like this leek and bacon quiche, on days when I don’t have time for pie crust, I opt for some version of a frittata. My sweet potato frittata has been a hit during the fall season, but my all time favorite has to be this goat cheese frittata.

PS: tangy creamy goat cheese is easily in my top 5 favorite cheeses! If you love it too, you must try this strawberry goat cheese salad!

Why frittatas are your best friend

Making a frittata is a great way to use up almost anything in your fridge that’s nearing its expiration date. Produce that’s seen crisper days? Cheese that missed garbage day but still smells fine? A sad little stub of sausage you forgot you had?

Go on, have a look, I’ll wait. I’m willing to bet you have the makings of a frittata in there.

I was really impressed with myself when I came up with this goat cheese frittata recipe a few years back. It has creamy goat cheese, sweet sun-dried tomatoes, fresh herbs, and some red bell peppers. With a simple green salad, it makes for a lovely, light weeknight dinner.

But it would make an equally lovely brunch or lunch. If you are always on the lookout for an easy meal, or some easy breakfast recipes beyond your basic egg dishes – this goat cheese frittata is the perfect way to have a high protein breakfast.

It also tastes great the next day, so you can always meal prep it for the week. Just in case you needed one last thing to convince you to make this goat cheese frittata!

The Best Pan for this Goat Cheese Frittata

I make this easy frittata recipe in a cast iron pan – my best friend when it comes to quick weeknight dinners. If you don’t have one, I can’t recommend this Lodge skillet enough. It’s super versatile, dirt cheap as pans go, and in my opinion, indispensable.

The thing about a cast-iron skillet that makes it special is that – as long as they’re properly cared for – they are naturally non-stick.

Since most non-stick pans are not oven-safe at high temperatures, a cast iron pan is perfect for any recipe that requires a non-stick surface, but needs to roast, bake or broil, like this easy frittata recipe.No transfer from pan to oven-safe dish necessary!

I used a 10-inch cast iron skillet for this recipe. An enameled cast iron pan is also great and does not require any pre-seasoning.

Ingredient Notes

Olive oil

You can add any oil you have on hand, or butter, instead. I prefer olive oil for its flavor, and all its health benefits.

Red Bell Pepper

I love the flavor of bell peppers with goat cheese, and usually opt for sweet red pepper in this goat cheese frittata, but you can use any color bell peppers you have in the fridge. This goes in with the onion and garlic to make the vegetable base of the frittata. If I have some spinach in the fridge, I often toss in a handful of that as well!

Eggs

Use good quality, large or extra large eggs.

Milk

I add whole milk to the egg mixture to make sure the eggs are fluffy. You can use whatever milk you have in the fridge, or even half and half or heavy cream for more fluff and creaminess!

For a dairy-free frittata, try almond milk instead, and use a dairy-free cheese instead of goat cheese, or skip the cheese.

Sun-dried Tomatoes

I love adding sun-dried tomatoes in my frittata for the tangy sweetness they bring! They are great with goat cheese. You can add a lot of different veggies in here depending on what you have in the fridge.

Goat Cheese

The crumbled goat cheese melts into creamy packets of goodness that complements the sun-dried tomatoes in this frittata. Feta is a good substitute, and any grated cheese from cheddar to Gruyère will work great too.

Use a dairy-free cheese if you are dairy-free, although many people with a mild-to moderate lactose-intolerance are able to enjoy goat’s cheese.

Fresh Basil

You can use any fresh herbs you have in the fridge. I love the taste of basil in this frittata.

Step by Step Instructions

1. Pre-heat oven to 400F.

1. In a 10-inch cast iron skillet set over medium heat, warm up some olive oil and add the chopped onions and garlic. Cook for 3-4 minutes or until the onions have softened.

1. Next, add in the chopped bell peppers ad cook for a few more minutes. Distribute the vegetables in an even layer at bottom of the pan.

1. In a large mixing bowl, whisk eggs with milk and some salt.

1. Pour the beaten eggs mixture on top of the cooked vegetables in the cast iron pan.

1. Now sprinkle the crumbled goat cheese, chopped sun-dried tomatoes, and basil leaves on top of the eggs.

1. Transfer the cast iron pan to the hot oven and bake for 12-14 minutes.

Take it out of the oven when it is golden brown and serve with a green salad or some crusty bread.

Storage Instructions

Once the goat cheese frittata cools to room temperature, place the slices in an airtight container and refrigerate.

If you’d like to store the goat cheese frittata for more than a few days, freeze it in an airtight container or freezer-safe bag.

Serving Suggestions

• I love to pair this goat cheese frittata with a light, crisp green salad to add freshness and balance the richness of the eggs and cheese. Try this kale pomegranate salad, apple pecan salad, or pear and arugula salad, or ancient grains salad.

• You can also serve this alongside roasted potatoes such as these roasted asparagus and potatoes, spicy harissa potatoes, or cheesy country potatoes for a heartier meal.

• It also goes well with a crusty bread brushed with some olive oil or butter!