Frittatas are a standby in my kitchen – one of the easiest dinners imaginable, with endless variations so you never get bored. You can throw absolutely anything into a frittata, and it’ll be delicious. Well… maybe not anything. Chocolate cake, for instance, would make a pretty weird frittata. But almost anything else is welcome. I’ve made frittatas with chicken sausage, feta cheese, and all kinds of other ingredients. They are one of my favorite fridge-clearing meals and one of the simplest things to whip up after a long day at work. I load them up with lots of veggies to make them filling and boost the nutrition. They are also good at room temperature, which makes them great for brunches, and they are surprisingly delicious cold in a sandwich for lunch the next day – essentially, my perfect go-anywhere-do-anything dish. To make them even easier, I oven bake them rather than cooking them on the stovetop and flipping them – a method I saw on “Everyday Italian.” Bless Giada for making my life so much easier and filled with frittatas!
Yes, I really love my Emile Henry Artisan baking dish in Pommeterra. Why do you ask?
Tomato and Goat Cheese Frittata
7-8 large eggs (try to get organic, free-range brown eggs if you can)
1/4 cup milk
3 Roma tomatoes
2 ounces Chevre
1/4 cup Parmesan (freshly grated if possible)
salt and pepper
- Preheat oven to 375 degrees Fahrenheit. Spray an 8×8 baking dish with Pam and set aside.
- Crack eggs into a large mixing bowl and whisk quickly to break up the yolks.
- Add milk, salt and pepper and whisk vigorously to combine.
- Slice scallions thinly and dice tomatoes coarsely. Add to mixture. Break Chevre into mixture and grate in Parmesan cheese. Stir gently to combine all ingredients.
- Pour into baking dish and bake for 30 minutes, until center of frittata is just set. Let cool briefly and then slice.
Serves 4 for a light dinner with a green salad on the side.
Note: You don’t have to oven bake this frittata, of course. I like it because it’s pretty much as easy as falling out of bed. But if you’re a frittata traditionalist or just have a super cool frittata pan that you like to use, feel free to follow your usual method for stovetop cooking.
Source: Covered In Flour, inspired by Giada de Laurentiis