Herb-Roasted Vegetable Frittata with Goat Cheese
15min
15min
6
215
Chef's Note
For the best texture, don't overmix the eggs - just whisk until combined. If you don't have an oven-safe skillet, you can transfer the cooked vegetables to a greased baking dish before adding the egg mixture and baking.
Tags
Ingredients
10 large eggs
1/4 cup milk
1 medium red bell pepper
1 medium zucchini
1 cup cherry tomatoes
1/2 medium red onion
1 tablespoon fresh thyme
1 teaspoon fresh rosemary
2 tablespoons fresh basil
4 ounces goat cheese
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Dice 1 medium red bell pepper, 1 medium zucchini, and 1/2 medium red onion into 1/2-inch pieces. Halve 1 cup of cherry tomatoes.
- 3
Heat a 10-inch oven-safe skillet over medium heat and add 1 tablespoon of olive oil.
- 4
Add the diced vegetables to the skillet and cook for 5-7 minutes until they begin to soften. Add 1 tablespoon of fresh thyme and 1 teaspoon of fresh rosemary.
- 5
In a large bowl, whisk together 10 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 6
Pour the egg mixture over the vegetables in the skillet. Crumble 3 ounces of the goat cheese evenly over the top.
- 7
Cook on the stovetop for 2 minutes until the edges begin to set.
- 8
Transfer the skillet to the preheated oven and bake for 12-15 minutes until the eggs are set and the top is lightly golden.
- 9
Remove from oven and sprinkle with the remaining 1 ounce of goat cheese and 2 tablespoons of fresh chopped basil.
- 10
Let the frittata rest for 5 minutes before slicing into 6 equal wedges and serving.
Nutrition Information (per serving)
215
15g
5g
16g
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