This easy frittata recipe is made with tangy goat cheese, sweet sun-dried tomatoes and basil. You can whip it up in 20 minutes, for a healthy brunch or breakfast, or a light dinner!
A frittata is basically a crustless quiche, and is perfect for days when you want to get a meal on the table quickly. For an equally delicious traditional quiche, see my leek and bacon quiche.
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In the realm of lazy meals you can make from scratch in less than 20 minutes, frittata tops my list. It tops my list because, not only is it all of the things I’ve just mentioned, but it’s tasty, healthy, suitable for any meal of the day, and pretty enough for company. Name me one other thing that checks all those boxes. (Seriously, please do. Meals like this are my saving grace these days.)
Oh, and if that wasn’t enough, here is yet another reason to join the fritatta club. Pretty much anything with an expiry date currently languishing in your fridge is fair game to be thrown in there. 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 delicious fritatta in there.
The easy frittata recipe I made the other night had tangy goat cheese, sweet sun-dried tomatoes, basil, and some red bell pepper. With a simple green salad, it was a lovely, light weeknight dinner. But it would have made an equally lovely brunch or lunch. In fact I brought the leftovers to work for my lunch the following day and they re-heated beautifully. Just in case you needed one last thing to convince you to get on this frittata thing.
The Best Pan for Frittatas
I made 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. As pans go, it’s super versatile, cheap, and in my opinion, indispensable.
The thing about cast iron pans that make them 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 skillet for this recipe. If you don’t have a skillet that size, you can always transfer everything to a pie pan and bake it in that.
Have I managed to convince you that frittatas are the answer to all your weeknight (and brunch/breakfast) prayers? If so, take a pic and tag me on Instagram @ourhappymess!
And if you’re looking for more easy weeknight inspiration, follow me on Pinterest, Instagram, Facebook or Twitter. Or be old-fashioned and subscribe in the sidebar on the right to get every new recipe in your inbox 🙂
Products I used to make this easy frittata recipe
Products from Amazon.com
- Lodge L8SK3 10.25 inch Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25" BlackPrice: $14.90Was: $26.68
- Price: $9.99Was: $12.99
Easy Frittata Recipe with Goat Cheese and Sun-dried Tomatoes
This easy frittata recipe is made with tangy goat cheese, sweet sun-dried tomatoes and basil. You can whip it up in less than 20 minutes, for a healthy brunch or a light dinner!
- 1 tablespoon olive oil
- 1/4 medium yellow onion diced
- 1 clove garlic minced
- 1/2 red bell pepper diced
- 8 large eggs
- 3 tablespoons milk
- 1/2 teaspoon salt
- 1/3 cup sun-dried tomatoes chopped
- 1/2 cup goat cheese crumbled
- 1/4 cup loosely packed basil leaves chopped
Preheat the oven to 400 degrees F.
Heat olive oil In a 10-inch cast iron skillet over medium heat (you can use another size pan and transfer to a pie plate before baking).
Add onions and garlic to pan and cook for 3-4 minutes, stirring occasionally, until softened. Add red pepper, and continue cooking another couple of minutes.
In the meantime, in a medium bowl, whisk together the eggs, milk, and salt. Pour the egg mixture over the cooked vegetables.
Sprinkle goat cheese, sun-dried tomatoes and basil evenly over the eggs and transfer the pan to the preheated oven.
Bake for 12-14 minutes until set and slightly golden.