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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.
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!
Use good quality, large or extra large eggs.
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.
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.
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.
You can use any fresh herbs you have in the fridge. I love the taste of basil in this frittata.
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step by Step Instructions
- Pre-heat oven to 400F.
- 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.
- 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.
- In a large mixing bowl, whisk eggs with milk and some salt.
- Pour the beaten eggs mixture on top of the cooked vegetables in the cast iron pan.
- Now sprinkle the crumbled goat cheese, chopped sun-dried tomatoes, and basil leaves on top of the eggs.
- 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.
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.
- 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!
The goat cheese frittata will deflate a little after cooling down – but if it’s too flat and dense, it might be because it’s overcooked or if not enough air was whipped into the eggs before cooking. Beating the eggs well and avoiding over-baking will help a frittata maintain its fluffiness.
The key difference is in their preparation: omelettes are cooked and served folded with fillings inside, mainly on the stovetop, while frittatas are mixed with their fillings, baked, and served open-faced, ideal for feeding several people.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Easy Frittata Recipe with Goat Cheese and Sun-dried Tomatoes
- 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 just set in the center, and golden at the edges.