Easy Frittata Recipe with Goat Cheese and Sun-dried Tomatoes
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!
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.
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Notes
Storage InstructionsOnce 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.