Recipes || Goat Cheese Frittata

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Not sure what your making tonight? Want to spring for an extra luxurious weekend breakfast?  Frittatas are the best way to make something that looks delicious and fancy while using just the ingredients you have on hand.  (Plus, I’m always looking for an excuse to use my cast iron pans– they’re just so pretty!)  Think of this recipe as a guide, but don’t hesitate to put your own spin on things.  For a heartier meal, add sausage or grilled chicken.  For something a little richer add a couple of tablespoons of heavy cream and some roasted garlic with the onions.  I love this goat cheese frittata for it’s freshness and simplicity, though.  Plus, it falls into the toddler approved category which is always a good thing.  What have you guys been making lately?  A cold front just came in last night and has me craving warm, comfort foods like this.

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Goat Cheese Frittata

(serves 4-6)

Ingredients:

  • 1 tablespoon refined olive oil
  • 1/2 c. white or yellow onion, diced
  • 8 eggs
  • ¼ cup fresh basil, chopped
  • 2 tablespoons fresh dill, chopped (plus more for garnish)
  • 1/2 tablespoon fresh thyme
  • 4 ounces goat cheese, softened
  • 1/4 cup Parmesan cheese
  • salt and pepper
  • cast iron pan

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Method:

  1. Preheat oven to 350 degrees
  2. Heat olive oil in cast-iron skillet over medium heat and add onion. Saute for 10 minutes or until tender.  Reduce heat to low.
  3. While the onions are cooking, in a medium size bowl, combine eggs, basil, dill, thyme, goat cheese, Parmesan cheese, salt and pepper. Whisk repeatedly until eggs begin to thicken.
  4. Slowly pour egg mixture into cast iron pan.  Using the whisk, carefully combine ingredients. Allow to set on the stove top by cooking for an additional 2 minutes there.
  5. Remove from heat and place in the oven for an additional 15-20 minutes or until a toothpick inserted into center comes out clean.  (You will notice the edges begin to pull away from the sides when it is done.)
  6. Top with fresh dill before serving. (optional)

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Photography by Katie Jameson

Cast-Iron Skillet from Williams-Sonoma

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