Description
This easy frittata recipe combines creamy goat cheese, tangy sun-dried tomatoes, and fresh basil with sautéed onions and red bell peppers, all baked to golden perfection. Ready in just 25 minutes, it makes a delicious and elegant breakfast, brunch, or light dinner option that serves four.
Ingredients
Vegetables and Herbs
- 1/4 medium yellow onion, diced
- 1 clove garlic, minced
- 1/2 red bell pepper, diced
- 1/4 cup loosely packed basil leaves, chopped
Egg Mixture
- 8 large eggs
- 3 tablespoons milk
- 1/2 teaspoon salt
Other Ingredients
- 1 tablespoon olive oil
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup goat cheese, crumbled
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit to get it ready for baking the frittata.
- Sauté vegetables: Heat olive oil in a 10-inch cast iron skillet over medium heat. Add the diced onion and minced garlic, cooking for 3 to 4 minutes until softened. Then add the diced red bell pepper and cook for an additional couple of minutes until tender.
- Prepare egg mixture: While the vegetables are cooking, whisk together the eggs, milk, and salt in a medium bowl until fully combined.
- Add egg mixture: Pour the whisked egg mixture evenly over the cooked vegetables in the skillet.
- Top with cheese and tomatoes: Sprinkle the crumbled goat cheese, chopped sun-dried tomatoes, and chopped basil evenly over the eggs.
- Bake frittata: Transfer the skillet to the preheated oven and bake for 12 to 14 minutes, or until the frittata is just set in the center and golden around the edges.
Notes
- If using a skillet that is not oven-safe, you can transfer the mixture to a pie plate before baking.
- Feel free to substitute the goat cheese with feta or ricotta if preferred.
- The frittata is best served warm and can be paired with a fresh salad for a complete meal.
- Leftovers can be refrigerated and enjoyed cold or reheated the next day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
