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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!
Course Breakfast/Brunch
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 271kcal
Author Ann Otis

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

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.

Nutrition

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