Confession: I’ve never quite mastered omelets. Sure, I can do a great veggie and egg scramble, but those fluffy eggs, perfectly folded over with just the right amount of filling…yeah, that doesn’t happen at my house (and frankly, I’m so pick about my eggs, I don’t think many places do get it right).
But a frittata? Yeah, I can rock one of those. It’s a quick and easy two-person meal and makes a healthy breakfast—but I’ve been known to pair it with a salad for lunch or even dinner. Theoretically you could make any kind of cheesy-veggie (or I suppose, even meaty) concoction, but my favorite is sun-dried tomato, spinach, and goat cheese.
Because frittatas cook on the stove top and under the broiler, I think they are easier to cook evenly and make for a prettier presentation than my scramble method. Another great thing about this recipe is you can easily make it completely egg whites or entirely whole eggs with yokes, or any mixture in between. Mister BS likes his to be whole, and I like to lighten it up with some whites, so we usually do a mix.
Oh yeah, and it’s also delicious.
Sun-dried Tomato, Spinach, and Goat Cheese Frittata
- 4 whole eggs, or 1/2 C egg whites, or any combination equal to that
- 4 sun-dried tomatoes (NOT in oil), chopped
- 1 handful fresh spinach, stems removed and chopped
- 2 cloves garlic, chopped
- 1 T olive oil
- 1/4 C diced white or yellow onion (optional)
- basil ribbons for garnish, or 1 t dried basil
- 2 T goat cheese, crumbled
Heat olive oil over medium heat in skillet. Add chopped garlic and cook until fragrant, about 3 minutes. Add onions, cook until translucent. Add spinach and saute for a few more minutes. Whisk together eggs (add dried basil in out of fresh at this step), pour eggs into skillet. Turn oven on broiler setting. Cook a few minutes without disturbing until egg mixture begins to firm and pops away from the sides of pan. Add crumbled goat cheese to top. Place pan inside hot oven under broiler. Remove from oven after a couple minutes, when eggs are firm and lightly browned on top. I check with a butter knife to make sure center is cooked all the way through.
Serve sliced with basil ribbons and black pepper sprinkled on top. Enjoy!