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!
Servings 4 Servings
- 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.
Calories: 271kcal | Carbohydrates: 8g | Protein: 18g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 341mg | Sodium: 548mg | Potassium: 491mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1410IU | Vitamin C: 23.6mg | Calcium: 114mg | Iron: 3mg