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Skillet Chive and Goat Cheese Frittata
Fluffy on the inside with a beautifully golden crust, this classic Italian-style omelet mixes the fillings right into the eggs before cooking. Tangy goat cheese, ripe tomatoes, and fresh chives give the dish a bright, savory flavor. It starts on the stovetop to build that bottom crust, then finishes in the oven so the center sets perfectly. You'll love how it tastes just as good at room temperature as it does warm from the pan.
Equipment
- Oven
- Skillet
Ingredients
- 8 large eggs
- ⅓ cup milk
- ½ teaspoon salt
- ⅛ 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
- 1Preheat the oven to 375°F. Whisk the eggs, milk, salt, and pepper in a medium bowl until completely smooth. Getting air into the eggs now ensures a fluffier texture. Fold in the chopped tomato and fresh chives.
- 2Melt the butter in a 10-inch oven-safe nonstick skillet over medium heat. Pour the egg mixture evenly into the pan.
- 3Spoon small dollops of goat cheese evenly over the eggs. Let the mixture cook undisturbed for 3 to 4 minutes until the edges just begin to set.
- 4Transfer the skillet to the oven and bake for 8 to 10 minutes until the center is fully set. Baking provides gentle, even heat so the bottom doesn't burn before the top cooks. Carefully loosen the edges, slide the frittata onto a serving plate, and slice it into wedges.
Notes
- Equipment: If your skillet handle isn't oven-safe, wrap it tightly in a double layer of aluminum foil before baking.
- Storage: Keeps in the fridge for up to 3 days in an airtight container.
- Serving: Tastes excellent warm, cold, or at room temperature.