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One-Pan Tomato, Chive, and Goat Cheese Frittata
Creamy pockets of goat cheese and fresh garden tomatoes make this baked frittata a standout breakfast. You'll start the eggs on the stove to build a solid base, then move the skillet straight to the oven for a perfectly set center. It's a fantastic way to use up leftover herbs, and the tangy cheese melts beautifully into the warm eggs. Serve it hot from the pan or at room temperature for a relaxed weekend brunch.