What skillet is best to use?

I suggest a well-seasoned cast iron skillet or any oven-safe, non-stick skillet works great. Make sure it’s 8 to 12 inches depending on how many eggs you’re using.

How do you know a frittata is done?

The frittata should be golden, puffed a bit and set in the venter. If you move the pan slightly, the middle shouldn’t wobble. You also can insert a knife and it should come out clean.

Can I freeze a frittata?

Yes you can! Cut it into portions and wrap tightly, and freeze for up to 2 months. Reheat in the oven or microwave straight from frozen or thaw overnight.

Sun-Dried Tomato Goat Cheese Frittata

Name: Sun-Dried Tomato Goat Cheese Frittata
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 8 large eggs; 1/4 cup whole milk; 1 teaspoon salt; 1/8 teaspoon black pepper; 2 tablespoons fresh basil (chopped {or 2 teaspoons dried}); 2 tablespoons fresh parsley (chopped {or 2 teaspoons dried}); 1/4 teaspoon crushed red pepper {optional}; 1 teaspoon dried oregano; 2 tablespoons olive oil; 1/4 cup onion (chopped); 1 cup red bell pepper (chopped); 2 ounces sun-dried tomatoes (thinly sliced); 1 cup fresh spinach; 2 garlic cloves (minced); 2 ounces crumbled goat cheese

Breakfast is the most important meal of the day.

It fuels your morning and gets your brain and body going. I love mixing up our breakfast options each week to keep my family excited and trying new things.

Today’s Sun-Dried Tomato Goat Cheese Frittata is an easy dish that you can make for your family and feel good feeding it to them.

It is vegetarian, gluten-free and packed with protein rich eggs, savory sun-dried tomatoes, spinach, red bell pepper, spices and soft goat cheese. One thing I love about frittatas is how customizable they are.

You can literally open up your refrigerator and pull out any leftovers from vegetables to meat to cheeses and create a delicious combination. If sun-dried tomato and goat cheese isn’t your thing try sausage, red bell pepper and cheddar cheese or broccoli, cheddar cheese and shredded chicken. You could try a new combination every week to keep things exciting for your family.

If you like to have breakfast ready and waiting on school days like I do, then you can prepare this on Sunday and use it for up to 4 days stored in an airtight container in the refrigerator.

If you like frittatas you also might like this Zucchini Frittata, Mediterranean Vegetable Frittata Recipe or this Moroccan Frittata.

Recipe Ingredients You’ll Need

Eggs: This frittata recipe uses 8 eggs. This seems to be the perfect amount to make this frittata!
Milk: I added whole milk which helps create creamy, rich eggs in the frittata. You could sub in cream.
Fresh Herbs: The fresh herbs are a great addition. This frittata uses fresh basil and fresh parsley.
Spices: The spice mixture is crushed red pepper and oregano.
Vegetables: The vegeagbltes in this frittata are onions, red bell peppers, spinach and sun-dried tomatoes. You can also add other veggies like mushrooms or cherry tomatoes.
Cheese: I added goat cheese into this recipe. You also could use feta cheese.

Please see the recipe card below for exact ingredient amounts and instructions.

How to Make a Sun-dried Tomato Goat Cheese Frittata

Step 1: Create Egg Mixture: Preheat the oven to 400 degrees F. In a large mixing bowl whisk together the eggs, milk, salt and pepper. Stir in the basil, parsley, crushed red pepper flakes and oregano.

Step 2: Sauté Vegetables: In a large cast iron skillet or large non-stick skillet {a 10 or 12 inch works fine} heat 2 Tablespoons olive oil over medium heat. Add the onion and sauté for 2 minutes. Add the garlic and red bell pepper and continue to sauté for 2 more minutes, or until the bell pepper and onion are soft. Add the sun-dried tomatoes and spinach and stir until the spinach is wilted.

Step 3: Add Egg Mixture to Skillet: Slowly pour the egg mixture into the cast iron skillet and gently move the eggs around the skillet until the eggs cover the vegetables. Sprinkle the goat cheese crumbles evenly around the frittata. Cook for 2 more minutes until the eggs just begin to set at the edges.

Step 4: Bake: Bake the frittata in the oven for 10-12 minutes, until the eggs are set and they do not run when the frittata is cut open. Garnish with additional chopped parsley and basil and let cool for 3-4 minutes. Cut the frittata into slices and serve warm.