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Herb and Goat Cheese Frittata

Updated April 25, 2016
(1 Votes)

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Thinner than a Spanish tortilla, this popular Italian dish is ideal for lunch or a light supper. Good with plenty of Italian bread and a tomato salad.

Makes6 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time20 min

Cooking Time - Text20

Cooking Methodbroiling

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

One Pot MealYes

Recipe Coursemain course

Dietary Considerationgluten-free, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealbrunch, dinner, lunch

Taste and Texturecheesy, creamy, herby, savory

Ingredients

  • 6 large eggs
  • 4 sage or basil leaves, finely chopped
  • Salt and freshly ground black pepper
  • 3 tbsp olive oil, plus extra for brushing
  • 1 shallot, chopped
  • 10 cherry tomatoes, halved
  • 4 oz (120g) rindless goat cheese, crumbled
  • 9 in (23cm) nonstick frying pan with a lid and flameproof handle

Instructions

Preheat the broiler and position the rack 6in (15cm) from the heat. Beat the eggs in a bowl with the sage, season with salt and pepper, and set aside.

Heat the oil in a 9in (23cm) nonstick frying pan with a lid and flameproof handle over medium-low heat. Add the shallot and cook, stirring constantly, for 3 minutes, or until just softened but not browned.

Add the eggs to the pan and stir gently to combine. Cover and cook gently for 2–3 minutes; the frittata should remain moist on top.

Arrange the tomatoes and goat cheese over the surface and lightly brush with olive oil. Place the pan in the broiler for 5 minutes or until the frittata is set and lightly browned. Let stand for 5 minutes. Slide onto a serving platter and cut into wedges. Serve hot, warm, or at room temperature.

Variation

Red Pepper and Salami Frittata

In step 2 add 1 red pepper, seeded and cut into strips, and 4 thin slices of salami, rind removed, cut into strips, to the shallot. Replace the goat cheese and tomatoes with ½ cup of shredded Cheddar cheese.

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Had a desire to have chevre w/eggs this morning. This recipe satisfied my craving & was very easy. I halved the recipe; it was plenty for my breakfast w/enough leftover to serve as a side w/salad for my lunch. I roughly chopped the tomatoes, adding them on top of the egg mixture part way thru step 3. I didn't have shallots & sub'd green onions, also did not brush w/olive oil in step 4. I will try the variations suggested. I find this to be a delicious & versatile recipe!

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