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 started on the stovetop and finished under the broiler, which solves the problem of cooking a thick egg dish all the way through without burning the bottom. Vegetables are sautéed first until any excess moisture cooks off. Undercooked vegetables release water into the egg mixture and prevent it from setting cleanly. Beaten eggs go over the vegetables in an oven-safe skillet, cook undisturbed over medium-low heat until the edges are set and the center is still loose, then move under the broiler for the final two to three minutes. The egg should puff slightly at the edges and set through the middle while staying custardy rather than rubbery. Goat cheese distributed across the top adds tang and creaminess. The frittata slices cleanly once cooled slightly, making it practical for a group in a way that individual omelettes are not. The egg provides both structure and richness, binding the vegetables into a cohesive whole that holds its shape when cut.

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.

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