Article: Sun-dried Tomato and Goat Cheese Frittata
Sun-dried Tomato and Goat Cheese Frittata
We love baking simple frittatas, and this one tops the charts. The subtle flavors of herbes de Provence complement tangy-sweet sun-dried tomatoes, while creamy goat cheese and nutty Parmesan bring richness to every bite. Serve with a fresh side salad or crusty bread and quality butter for an easy and satisfying meal.
Ingredients
- 8 large eggs
- 1/2 cup whole milk
- 1 cup shredded Parmesan cheese
- 1 teaspoon mustard powder
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 teaspoon herbes de Provence
- 2 tablespoons fresh basil, chopped and divided
- 2 tablespoons fresh oregano, chopped and divided
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 oz sun-dried tomatoes, chopped and divided
- 2 oz goat cheese, crumbled
- 1 tablespoon fresh chives
Directions
- Preheat the oven to 400°F.
- In a large mixing bowl, whisk together the eggs, milk, Parmesan cheese, mustard powder, Kosher salt, black pepper, and herbes de Provence until well combined. Stir in half of the basil and oregano.
- In a 10-inch cast iron skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant and softened. Stir in half of the sun-dried tomatoes and sauté for an additional 1–2 minutes.
- Pour the egg mixture into the skillet. Sprinkle the remaining basil, oregano, and sun-dried tomatoes evenly over the top. Finish by scattering the goat cheese crumbles across the surface.
- Bake for 12–15 minutes, or until the eggs are fully set.
- Garnish with fresh chives and additional salt and pepper to taste before serving.