Sun-dried tomato and goat cheese frittata

Elevate your next brunch with this delightful sun-dried tomato and goat cheese frittata, a dish that combines elegance with simplicity. In just 25 minutes, you can whip up a vibrant, protein-packed meal that’s not only quick but also bursting with flavor. Perfect for hosting guests, last-minute breakfasts after church, and even meal prep, this frittata showcases a beautiful harmony of sun-dried tomatoes and creamy goat cheese, making it an impressive centerpiece on any breakfast table.

An Italian frittata is a versatile and rustic dish that serves as a canvas for a variety of ingredients, making it a perfect way to use whatever you have on hand. Traditionally, frittatas are made by whisking eggs with an array of fillings, such as vegetables, meats, and cheeses, all baked until just set. This sun-dried tomato and goat cheese frittata exemplifies the essence of Italian cuisine, with its sweet sun-dried tomatoes and fresh basil, delivering a delightful burst of flavor that transports you straight to Italy and highlighting the beauty of creating a meal that is both uncomplicated and elegant.

Sun-Dried Tomato and Goat Cheese Frittata

Servings: 4 | Prep Time: 5 Minutes | Cook Time: 20 minutes

Ingredients:

• 8 eggs
• ⅓ cup milk or half and half
• Salt and pepper
• ¼ tsp. red pepper flakes (optional)
• 1-2 tbsp. olive oil
• 1 shallot, finely diced, or ¼ yellow or red onion
• 1-2 garlic cloves, minced
• 3 cups packed baby spinach
• ½ cup sun-dried tomatoes, sliced, drained well if packed in oil
• 2 oz. goat cheese, crumbled
• Fresh basil, finely chopped or torn
• Parmesan or Romano cheese for serving, optional

Directions:

1. Preheat the oven to 350 degrees.
2. In a medium mixing bowl, whisk together the eggs and milk, and season with salt, pepper, and red pepper flakes (if using). Set aside
3. In an 8” oven-safe saute pan or cast-iron skillet, heat 1-2 tbsp. olive oil over medium heat. Add the diced shallot and a pinch of salt and cook for about 2 minutes until soft. 
4. Add in the minced garlic and sauté for 30 secs to 1 minute until fragrant, then add the baby spinach. Sauté until just wilted and soft. 
5. Add the sun-dried tomatoes, and stir to warm through. 
6. Spread the filling evenly in the skillet, then slowly pour in the egg mixture. Dot the goat cheese crumbles evenly across the frittata, then add fresh basil. 
7. Place the frittata in the oven to bake for 14-18 minutes until the center is just set and has a slight wiggle (the eggs will continue to cook in the pan as it cools). 
8. Rest the frittata for 10 minutes. Top with fresh basil and, optionally, grate over fresh Parmesan or Romano cheese. Slice and serve. 

Notes:

Makes for great meal prep. Simply cut up the frittata into slices and store it in an airtight container in the fridge for up to 4 days.