Delicious Sun-Dried Tomato & Goat Cheese Frittata: Your Perfect Easy Breakfast or Brunch
The Sun-Dried Tomato Goat Cheese Frittata is a truly savory and satisfying breakfast or brunch option, brimming with wholesome, flavorful ingredients. This delightful dish combines the rich, tangy essence of sun-dried tomatoes with the fresh vibrancy of spinach, the subtle sweetness of red bell pepper, the creamy tang of goat cheese, and the comforting goodness of eggs. Perfectly cooked on the stovetop and then baked to golden perfection, it’s a versatile meal ideal for a leisurely weekend brunch or as a convenient, make-ahead option for busy weekday mornings.
Starting your day right with a nutritious and satisfying meal sets the tone for everything that follows. Breakfast isn’t just about curbing hunger; it’s about fueling your body and mind, giving you the energy and focus needed to tackle your day. As a family, we love to explore diverse breakfast options to keep things exciting and ensure everyone enjoys a healthy start.
This particular Sun-Dried Tomato Goat Cheese Frittata recipe is an absolute favorite, effortlessly combining ease of preparation with incredible flavor and nutritional value. It’s a dish you can proudly serve, knowing it’s packed with goodness. This frittata is naturally vegetarian and gluten-free, featuring protein-rich eggs, robust sun-dried tomatoes, nutrient-dense spinach, crisp red bell pepper, aromatic spices, and delicate, creamy goat cheese.
One of the most remarkable aspects of frittatas is their incredible versatility. They are truly a blank canvas for culinary creativity, allowing you to utilize whatever fresh ingredients or leftovers you have on hand. Don’t be afraid to experiment! While our sun-dried tomato and goat cheese combination is a proven winner, feel free to explore other flavors. Imagine a hearty frittata with savory sausage, sweet red bell pepper, and sharp cheddar cheese, or a comforting mix of tender broccoli, cheddar, and shredded chicken. The possibilities are endless, making it easy to introduce new and exciting variations to your family every week.
For those hectic school mornings or busy workweeks, this frittata is a game-changer for meal prep. Prepare a batch on Sunday, and you’ll have delicious, ready-to-eat breakfasts for up to four days. Simply store it in an airtight container in the refrigerator, and reheat a slice whenever you need a quick, wholesome meal. It’s convenience without compromising on flavor or nutrition.
If you’re a fan of the frittata, you might also enjoy exploring other delightful variations such as this Zucchini Frittata, a vibrant Mediterranean Vegetable Frittata, or the exotic flavors of this Moroccan Frittata. Each offers a unique twist on this beloved egg dish.
Recipe Ingredients You’ll Need for This Frittata
Crafting the perfect frittata begins with selecting fresh, high-quality ingredients. Here’s a detailed look at what you’ll need for this delectable Sun-Dried Tomato Goat Cheese Frittata, along with some tips for variations:
- Eggs: This recipe calls for 8 large eggs, which provides the ideal base and texture for a satisfying frittata, ensuring it’s hearty enough to serve 6 people. For the best flavor and nutritional value, consider using pasture-raised or organic eggs.
- Milk: A quarter cup of whole milk is essential for creating the creamy, rich texture that makes frittatas so enjoyable. The fat content in whole milk contributes to a luscious consistency. If you prefer, heavy cream can be substituted for an even more indulgent result, or a plant-based milk for a dairy-free alternative (though it might alter the richness slightly).
- Fresh Herbs: Fresh herbs are key to elevating the flavor profile of this frittata. We use a generous amount of fresh basil and fresh parsley, finely chopped. These herbs provide bright, aromatic notes that complement the richness of the eggs and the tang of the sun-dried tomatoes beautifully. If fresh isn’t available, dried herbs can be used, but reduce the quantity as dried herbs are more potent.
- Spices: A simple yet effective spice mixture of crushed red pepper flakes and dried oregano adds warmth and a subtle kick. The crushed red pepper is optional, but it introduces a pleasant heat that balances the other flavors. Oregano brings an earthy, Mediterranean touch.
- Vegetables: This frittata is loaded with colorful and nutritious vegetables including finely diced onions, vibrant red bell peppers, tender fresh spinach, and intensely flavorful sun-dried tomatoes. These ingredients not only add texture and nutrition but also burst with taste. Feel free to customize with other vegetables you love, such as thinly sliced mushrooms, cherry tomatoes (halved), chopped zucchini, or even roasted asparagus.
- Cheese: Crumbled goat cheese is the star cheese in this recipe, offering a distinctive tangy, creamy, and slightly earthy flavor that pairs exceptionally well with sun-dried tomatoes. If goat cheese isn’t to your liking, crumbled feta cheese makes an excellent substitute, providing a similar salty and tangy profile. Other options include shredded cheddar, Gruyère, or Monterey Jack for a milder, meltier finish.
- Olive Oil: Used for sautéing the vegetables, good quality olive oil adds a foundational layer of flavor.
- Salt & Pepper: Essential seasonings to enhance all the ingredients and bring out their natural flavors.
For precise measurements and detailed instructions, please refer to the comprehensive recipe card located further down the page.
How to Make a Sun-Dried Tomato Goat Cheese Frittata
Creating this delightful frittata is a straightforward process that yields impressive results. Follow these simple steps for a perfectly cooked, flavorful dish:
Step 1: Prepare the Egg Mixture
Begin by preheating your oven to 400 degrees F (200 degrees C). In a large mixing bowl, vigorously whisk together the eggs, milk, salt, and pepper until the mixture is light and well combined. This aeration helps create a fluffy frittata. Once thoroughly whisked, gently stir in the fresh basil, parsley, crushed red pepper flakes (if using), and dried oregano. Set this flavorful egg mixture aside.
Step 2: Sauté the Vegetables
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. A 10 or 12-inch cast iron skillet or a good quality non-stick, oven-safe skillet works perfectly. Add the chopped onion and sauté for about 2 minutes until it begins to soften and become translucent. Next, add the minced garlic and chopped red bell pepper, continuing to sauté for another 2 minutes, or until both the bell pepper and onion are tender-crisp. Finally, add the thinly sliced sun-dried tomatoes and fresh spinach. Stir constantly until the spinach has completely wilted, which usually takes only a minute or two.
Step 3: Combine with Egg Mixture on Stovetop
Reduce the heat to low. Slowly and evenly pour the prepared egg mixture over the sautéed vegetables in the skillet. Gently tilt and move the skillet to ensure the eggs spread out and evenly cover all the vegetables. Distribute the crumbled goat cheese evenly over the top of the frittata. Continue to cook on the stovetop for about 2 minutes, allowing the edges of the eggs to just begin setting. This initial stovetop cooking helps create a lovely golden crust on the bottom.
Step 4: Bake to Perfection
Carefully transfer the skillet to the preheated oven. Bake the frittata for 10-12 minutes. The frittata is done when the eggs are fully set, puffed slightly, and the center no longer jiggles when the pan is gently shaken. You can also insert a knife into the center; if it comes out clean, the frittata is ready. Once baked, remove from the oven and let it cool in the skillet for 3-4 minutes. This resting time allows the frittata to set completely, making it easier to cut. Garnish with additional chopped fresh parsley and basil for a burst of color and aroma. Slice into wedges and serve warm.
Storage Tips & Reheating Instructions
This frittata is fantastic for meal prep, as it stores and reheats beautifully. Here’s how to ensure it stays fresh and delicious:
- Refrigeration: Allow the frittata to cool completely before transferring it to an airtight container. Stored in the refrigerator, it will remain fresh and delicious for up to 4 days. For convenience, you might want to slice it into individual portions before storing.
- Reheating:
- Microwave: For a quick reheat, place a slice on a microwave-safe plate and heat for 30-60 seconds, or until warmed through. Be careful not to overheat, as this can make the eggs rubbery.
- Oven: For best results, especially if reheating multiple slices or a larger portion, use the oven. Preheat your oven to a low temperature, around 300°F (150°C). Place the frittata on a baking sheet and heat for 10-15 minutes, or until warmed through. This method helps maintain a better texture.
- Stovetop: You can also gently reheat individual slices in a non-stick skillet over low heat. Cover the skillet to trap some steam and ensure even heating without drying out the frittata.
- Freezing: Yes, you can freeze frittata! Cut it into individual portions, wrap each tightly in plastic wrap, and then place them in a freezer-safe bag or container. It can be frozen for up to 2 months. To reheat from frozen, you can either thaw it overnight in the refrigerator and then reheat using one of the methods above, or reheat directly from frozen in the oven at 325°F (160°C) for 20-30 minutes, or until thoroughly heated.
Sun-Dried Tomato & Goat Cheese Frittata FAQ
For the best results, we highly recommend using a well-seasoned cast iron skillet. Cast iron provides excellent heat retention and distribution, which is crucial for achieving an even cook on the stovetop before transferring to the oven. Alternatively, any oven-safe, non-stick skillet will work great. Ensure your skillet is between 8 to 12 inches in diameter, depending on the number of eggs you’re using, to get a good thickness for your frittata.
A perfectly cooked frittata will have a golden-brown top, be slightly puffed, and most importantly, the center should be set. If you gently jiggle the pan, the middle should not wobble. For ultimate assurance, you can insert a thin knife or skewer into the center; if it comes out clean, your frittata is ready to be enjoyed.
Absolutely! Frittatas freeze exceptionally well, making them an excellent option for meal prepping. To freeze, first allow the frittata to cool completely. Then, cut it into individual portions. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or airtight container. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy, you can reheat them directly from frozen in the oven or microwave, or thaw them overnight in the refrigerator before reheating.
While all three are egg-based dishes, they have key distinctions. A frittata is cooked slowly on the stovetop and then finished in the oven, often thicker than an omelet, and ingredients are mixed directly into the eggs before cooking. An omelet is cooked quickly on the stovetop, folded, and usually has fillings added just before folding. A quiche, on the other hand, is baked in a pie crust and often contains cream or milk in the egg mixture, giving it a custard-like texture.
This versatile frittata pairs wonderfully with a variety of sides. For a light meal, serve it with a fresh green salad tossed in a simple vinaigrette, or a bowl of mixed fresh fruit. For a more substantial breakfast or brunch, consider adding some crusty bread or toast, roasted potatoes, or even a side of turkey bacon or sausage. A cup of coffee or tea completes the experience perfectly.
More Delicious Egg Recipes to Try
Vegetarian
Breakfast Egg Muffins
Beef
Southwestern Taco Egg Muffins
Breakfast
Vegetarian Breakfast Egg Burritos
Breakfast
Southwestern Turkey Sausage Egg Cups
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Sun-Dried Tomato Goat Cheese Frittata
Julia Jolliff
15 minutes
12 minutes
27 minutes
6
Saved
Pin
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
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Preheat your oven to 400 degrees F (200°C). This ensures your oven is ready for baking once the frittata is started on the stovetop.
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In a large mixing bowl, whisk together the 8 large eggs, 1/4 cup whole milk, 1 teaspoon salt, and 1/8 teaspoon black pepper until the mixture is light and frothy. Stir in the 2 tablespoons of chopped fresh basil, 2 tablespoons of chopped fresh parsley, 1/4 teaspoon crushed red pepper flakes (if desired for a little heat), and 1 teaspoon dried oregano. Set aside.
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In a 10 or 12-inch oven-safe skillet (preferably cast iron or a good non-stick pan), heat 2 tablespoons of olive oil over medium heat. Add 1/4 cup chopped onion and sauté for 2 minutes until it begins to soften. Then, add 2 minced garlic cloves and 1 cup chopped red bell pepper, and continue to sauté for 2 more minutes, or until the bell pepper and onion are tender-crisp. Finally, add 2 ounces of thinly sliced sun-dried tomatoes and 1 cup of fresh spinach, stirring until the spinach has fully wilted.
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Reduce the heat to low. Slowly pour the prepared egg mixture into the skillet, gently moving the eggs around to ensure they evenly cover all the vegetables. Sprinkle the 2 ounces of crumbled goat cheese evenly over the top of the frittata. Cook on the stovetop for about 2 minutes, just until the edges of the eggs begin to set.
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Carefully transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the eggs are completely set and firm. The frittata should be slightly puffed and golden, and a knife inserted into the center should come out clean.
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Remove the frittata from the oven and let it cool in the skillet for 3-4 minutes before cutting. Garnish with additional fresh chopped parsley and basil for a fresh touch. Slice into wedges and serve warm.
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Leftover frittata can be stored in an airtight container in the refrigerator for up to 4 days, making it perfect for meal prep.
Notes
- Feel free to customize the vegetables and cheeses in this frittata to suit your taste or what you have on hand. Some ideas for additions or substitutions include:
- Vegetables: Diced potatoes (pre-cooked or par-boiled), roasted red peppers (jarred or freshly roasted), steamed broccoli or cauliflower florets, thinly sliced mushrooms, zucchini, or cherry tomatoes.
- Meats: For a non-vegetarian option, consider adding cooked crumbled sausage, spicy chorizo, crispy bacon bits, shredded chicken, or seasoned ground beef. Ensure any meat is fully cooked before adding it to the skillet.
- While cheese adds wonderful flavor and creaminess, you don’t strictly need to use it. If you choose to add cheese, other excellent options include shredded cheddar, Monterey Jack, provolone, or Swiss for a different flavor profile.
Nutrition
Carbohydrates: 9g,
Protein: 11g,
Fat: 13g,
Saturated Fat: 4g,
Polyunsaturated Fat: 2g,
Monounsaturated Fat: 6g,
Trans Fat: 0.02g,
Cholesterol: 224mg,
Sodium: 527mg,
Potassium: 533mg,
Fiber: 2g,
Sugar: 6g,
Vitamin A: 1938IU,
Vitamin C: 40mg,
Calcium: 88mg,
Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.