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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.
Equipment
- Oven
- Skillet
Ingredients
- 8 large eggs
- cup milk
- ½ teaspoon salt
- teaspoon freshly ground pepper
- 1 ripe medium tomato, chopped
- 2 tablespoons snipped fresh chives
- 1 tablespoon butter or olive oil
- 1 package (3½ ounces) goat cheese
Instructions
- 1Heat the oven to 375°F. Whisk the eggs, milk, salt, and pepper in a medium bowl until completely smooth. A well-beaten mixture ensures a fluffier texture. Fold the chopped tomato and snipped chives into the egg mixture.
- 2Melt the butter or olive oil in an oven-safe 10-inch nonstick skillet over medium heat. Pour the prepared egg mixture directly into the hot pan.
- 3Spoon small dollops of the goat cheese evenly over the surface of the eggs. Let the mixture cook undisturbed for 3 to 4 minutes until the edges just begin to set.
- 4Transfer the skillet to the preheated oven and bake for 8 to 10 minutes until the center is fully set. Baking prevents the bottom from burning while the top finishes cooking. Carefully loosen the edges, slide the baked eggs onto a warm serving platter, and slice into wedges.
Notes
- Equipment: If your skillet handle isn't oven-safe, wrap it tightly with a double layer of aluminum foil before baking.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold or gently reheated.
- Swap: Feta or ricotta works beautifully if you don't have goat cheese on hand.