breakfast

Vegetable Frittata with Goat Cheese

Name: Vegetable Frittata with Goat Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 8 large eggs; 1/4 cup whole milk; 2 tablespoons olive oil; 1 small onion, diced; 1 red bell pepper, diced; 2 cups baby spinach; 1/2 cup cherry tomatoes, halved; 2 ounces goat cheese, crumbled; 2 tablespoons fresh basil, torn; Kosher salt and freshly ground black pepper

A frittata is an open-faced omelette finished under the broiler — which means it feeds a crowd without requiring you to stand at the stove making individual portions. This one uses whatever vegetables you have on hand, bound by eggs and finished with tangy goat cheese that browns into golden patches under the heat.

Prep: 10 min Cook: 20 min Total: 30 min Serves: 4

Ingredients

8 large eggs
1/4 cup whole milk
2 tablespoons olive oil
1 small onion, diced
1 red bell pepper, diced
2 cups baby spinach
1/2 cup cherry tomatoes, halved
2 ounces goat cheese, crumbled
2 tablespoons fresh basil, torn
Kosher salt and freshly ground black pepper

Instructions

Preheat your broiler to high with a rack about 6 inches from the element.
Whisk eggs, milk, salt, and pepper together in a bowl until combined.
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Cook the onion and bell pepper until softened, about 5 minutes. Add spinach and stir until wilted, about 1 minute.
Scatter cherry tomatoes across the vegetables. Pour in the egg mixture and gently shake the pan to distribute evenly. Cook undisturbed for 3 to 4 minutes until the edges are set but the center is still wet.
Scatter goat cheese over the top. Transfer the skillet to the broiler and cook for 2 to 3 minutes until the top is puffed, golden in spots, and just set in the center.
Let the frittata rest in the pan for 2 minutes, then slide onto a cutting board. Cut into wedges, scatter with torn basil, and serve warm or at room temperature.