Sun-Dried Tomato Goat Cheese Frittata is a savory breakfast packed with healthy, filling ingredients. Sun-Dried tomatoes, spinach, red bell pepper, goat cheese and eggs are cooked and then baked to perfection. Serve this at a brunch or make it ahead of time for a quick weekday breakfast.
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.
Storage Tips
Store the leftover frittata in an airtight container for up to 4 days. I like to portion it out into container to store it.
To reheat you can microwave, the oven at a low temperature or you can slowly heat on the stove in a skillet.
Recipe FAQ
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.
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.
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.
More Egg Recipes
Vegetarian
Breakfast Egg Muffins
Breakfast
Vegetarian Breakfast Egg Burritos
Breakfast
Southwestern Turkey Sausage Egg Cups
Sun-Dried Tomato Goat Cheese Frittata
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
Instructions
- 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.
- 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.
- 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.
- 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.
- You can store the leftover frittata in an air tight container in the fridge for up to 4 days.
Notes
- Feel free to mix up the ingredients in this frittata.
Some ideas are:
Diced potato
Roasted red peppers
Broccoli or cauliflower
Thinly sliced mushrooms
Meat such as sausage, chorizo or bacon or even shredded chicken or ground beef - When making a frittata you don’t need to use cheese but if you want you can also try other cheeses such as cheddar or monterey jack.
This is calling my name!
One of my favorite flavor combos!!!
Mine too!
Ideal breakfast for me! I have never seen this brand – I wonder if they are on the West Coast yet? I love having high quality backups for pastured eggs when my chicken raising friends are running low!
That is so fun that you raise chickens! I am not sure if they are but if you put your zip code here you can see! http://www.handsomebrookfarm.com/find-us/ I love their eggs–hopefully they have them near you.
What a great brunch option! I am loving it already!
Thanks!! It is great for brunch.
What a great recipe! I love this, and have a jar of sundried tomatoes I need to use, so this is on my list to make!
This would be the perfect way to use them up!
Such a fantastic brunch dish!
Thanks! I love making this for brunches.
I want this for breakfast, lunch, and dinner!
It would work for any of those!
Yummm!!! I LOVE frittatas and this one has all my favorite ingredients!!!
Thanks! I love them too-they are perfect for a special occasion or even an everyday breakfast!
The smoothness of the goat cheese mixed in with the sun dried tomatoes….be still my aching heart! This looks amazing!
The best combination, right? I love how well they go together along with the eggs.
I’d be happy to eat this fabulous frittata 4 mornings in a row! And I’ll keep my eyes peeled for these Handsome Brook Farms eggs.
Thanks Liz! It is a savory and delicious frittata! I hope you get a chance to try it. And yes, check out Handsome Brook Farm eggs–they are really great quality and work so well in recipes.