This easy goat cheese frittata with sun-dried tomatoes is wholesome and delicious. It comes together in under 30 minutes and is perfect for breakfast, brunch, lunch, or a light dinner.
Frittatas are one of the quickest, most flexible meals you can make from scratch. They’re like crustless quiches: easy to prepare, adaptable to whatever’s in the fridge, nutritious, and attractive enough to serve to guests.
When I don’t have time to make a pie crust, a frittata is my go-to. Over the years I’ve made many variations — sweet potato, bacon, and more — but this goat cheese version is a favorite. Tangy goat cheese, sweet sun-dried tomatoes, fresh basil and red bell pepper make a bright, flavorful combination. Serve with a simple green salad for an easy, satisfying meal.
Why frittatas are so useful
A frittata is a great way to use up odds and ends in the fridge: wilting vegetables, a bit of cheese, small pieces of cooked meat. It’s forgiving and customizable. This goat cheese frittata combines sautéed onion, garlic and red pepper with eggs, milk, sun-dried tomatoes and crumbled goat cheese — brightened with fresh basil.
It’s equally nice for brunch or dinner, reheats well, and is simple to meal-prep for the week.
Best pan for this goat cheese frittata
I make this frittata in a 10-inch cast iron skillet because it transitions from stovetop to oven effortlessly and develops a nice crust. If you don’t have cast iron, an oven-safe nonstick or enameled skillet works too. Cast iron holds heat evenly and is virtually non-stick when well seasoned, which is ideal for recipes that begin on the stove and finish in the oven.
Ingredient notes
Olive oil
Use olive oil or another cooking oil, or butter if you prefer. Olive oil adds flavor and pairs well with the other ingredients.
Red bell pepper
Red bell pepper adds sweetness and color, but you can use any bell pepper or other vegetables you have on hand. Spinach, mushrooms, or zucchini all work well.
Eggs
Use large eggs for consistent texture.
Milk
A small amount of milk makes the eggs fluffier. Whole milk is great, but you can use lower-fat milk, half-and-half, or cream for extra richness. For a dairy-free version, use a plant-based milk and dairy-free cheese or omit the cheese.
Sun-dried tomatoes
Sun-dried tomatoes add tangy sweetness that pairs beautifully with goat cheese. Chop them before adding so they distribute evenly.
Goat cheese
Crumbled goat cheese melts into creamy pockets throughout the frittata. Feta or a grated cheese like cheddar or Gruyère make good substitutes.
Fresh basil
Fresh basil brings a bright finish; use other fresh herbs if you prefer.
Step by step instructions
- Preheat the oven to 400°F (200°C).
- Heat 1 tablespoon olive oil in a 10-inch cast iron skillet over medium heat. Add 1/4 cup diced yellow onion and 1 minced garlic clove; cook 3–4 minutes until softened.
- Add 1/2 diced red bell pepper and cook another 2–3 minutes. Spread the vegetables in an even layer across the pan bottom.
- In a bowl, whisk 8 large eggs with 3 tablespoons milk and 1/2 teaspoon salt until combined.
- Pour the egg mixture over the cooked vegetables in the skillet, distributing evenly.
- Scatter 1/2 cup crumbled goat cheese, 1/3 cup chopped sun-dried tomatoes, and 1/4 cup chopped basil over the eggs.
- Transfer the skillet to the preheated oven and bake 12–14 minutes, until the center is just set and the edges turn golden.
Remove from the oven, let cool briefly, then slice and serve with a green salad or crusty bread.
Storage instructions
Allow the frittata to cool to room temperature before storing. Keep slices in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze portions in a freezer-safe container or bag and thaw in the refrigerator before reheating.
Serving suggestions
- Serve with a light green salad to balance the richness — arugula, mixed greens, or a simple vinaigrette work well.
- For a heartier meal, add roasted or pan-fried potatoes on the side.
- A slice of crusty bread brushed with olive oil or butter pairs nicely.
A frittata will settle a bit as it cools. If it becomes too flat or dense, it may have been overcooked or the eggs weren’t beaten enough. Whisk the eggs until slightly frothy and avoid over-baking to keep the texture light.
Omelettes are typically cooked quickly on the stovetop and folded around fillings, served per portion. Frittatas are mixed with their fillings, started on the stove, finished in the oven, and served open-faced — ideal for feeding several people.
Tell me what you think!
If you try this recipe, please leave a comment and rating. Feedback helps others and is always appreciated.
Easy Frittata Recipe with Goat Cheese and Sun-dried Tomatoes
Ingredients
- 1 tablespoon olive oil
- 1/4 medium yellow onion diced
- 1 clove garlic minced
- 1/2 red bell pepper diced
- 8 large eggs
- 3 tablespoons milk
- 1/2 teaspoon salt
- 1/3 cup sun-dried tomatoes chopped
- 1/2 cup goat cheese crumbled
- 1/4 cup loosely packed basil leaves chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a 10-inch cast iron skillet over medium heat.
- Add the diced onion and minced garlic and cook, stirring occasionally, for 3–4 minutes until softened. Add the diced red pepper and cook another 2–3 minutes.
- Whisk together the eggs, milk and salt in a medium bowl. Pour the egg mixture over the cooked vegetables in the skillet.
- Evenly sprinkle goat cheese, sun-dried tomatoes and basil over the eggs, then transfer the skillet to the preheated oven.
- Bake 12–14 minutes until the center is just set and the edges are lightly golden. Remove, let cool slightly, slice and serve.
Notes
Once the frittata cools to room temperature, place slices in an airtight container and refrigerate for up to 3–4 days. To keep longer, freeze in a freezer-safe container or bag.