Tomato and Goat Cheese Frittata

So much has happened since my last post on Valentines day! We have big news in our family…we are preparing for a move to our next home. I am so grateful to have sold our condo and be in the beginning stages of building a fantastic family home! We have put a lot of hard work into our condo to update it and make it beautiful; I can’t wait to begin the decorating at our new construction home. Unfortunately I will have to wait six months to move in…but it will be worth it.

Within all the craziness of the real estate process I have sadly (and reluctantly) been neglecting my kitchen. This morning I ventured into the kitchen with a mission…to use whatever I had leftover from the week’s cooking to make a delicious breakfast for my husband. As I have mentioned before, I savor our time on the weekend to linger over the breakfast table sipping coffee and planning our lives together. These are truly special moments so I will think up any excuse to stay in my PJ’s and cook.

Frittatas are great for last minute cooking because you can make them from pretty much anything. My refrigerator is quite bare, but I used a few leftover veggies and eggs to create one of the most delicious recipes in awhile. What is a frittata you ask? Besides being fun to say, it is simply a fancy word for “open faced omelet to feed a crowd”. Who wants to stand at the stove making individual omelets when you can throw the ingredients into a skillet and finish cooking the eggs perfectly in the oven? Frittatas can contain veggies, meat, potatoes, pasta….the possibilities are endless! I make them for breakfast, brunch, or a quick dinner. Is your mouth watering yet?


  • 1 tsp olive oil
  • 1 tomato, chopped
  • 4 green onions, sliced
  • 1 c. arugula or spinach leaves
  • 1 tsp fresh thyme, remove from stem
  • 3 large leaves basil, thinly sliced
  • 6 eggs
  • 2-3 tbsp milk (or half and half or cream..remember to use whatever you have on hand)
  • 1/4 c. crumbled goat cheese (or other type of cheese, I use cheddar or feta often)
  • salt and pepper to taste

Preheat oven to 375 degrees F. Heat a non-stick skillet over medium heat and add olive oil, tomatoes, and green onions. Cook for 3-5 minutes until the veggies begin to soften. Meanwhile, whisk thyme, basil, eggs, and milk in a small bowl. Season the egg mixture with salt/pepper to taste. Stir in arugula leaves until wilted into the veggie mixture.


Spread veggies in an even layer and pour egg mixture on top; gently stir to combine ingredients. Sprinkle cheese on top. Place the pan in oven (remember to use an oven safe skillet!!) and bake until the egg puffs up in the center and the cheese is melted, approximately 10-20 minutes.

It looks funny that only one little tomato is peeking out...photographer I am not.

It looks funny that only one little tomato is peeking out…photographer I am not.

When you insert a knife into the center of the frittata it should feel firm and come out clean. Remove from oven and slide onto a plate; cut into six equal sections. Frittatas are great served with toast, fresh fruit, and OF COURSE coffee! Enjoy!


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