Goat Cheese and Tomato Frittata


Happy Earth Day! This past weekend I planted delicious ingredients we can’t wait to cook with this summer. Basil, dill, rosemary, chives, sage, oregano, mint, thyme, and cherry tomatoes. Here in North Carolina, the ground is full of red clay, which makes gardening a little trickier. Planting in pots solved that problem! I love produce straight from the garden. There is something magical about watching a plant grow from a seedling as you care for it, then cooking with it later. To me, that extra love makes meals taste that much better.

This frittata yearns to be filled with fresh herbs and veggies from your garden. I love this recipe because you can really add whatever you have around and customize the flavors seasonally. Red onions added a serious level of flavor to ours.


We also recommend roasting your tomatoes before adding them. Simply place the tomatoes on a sheet pan and broil them for a few minutes. This easy step reduces water content while bringing out the sweet flavors of the tomatoes.


The creamy goat cheese mingled with fresh herbs and vegetables makes this an optimal choice for a weekend brunch.


This Earth Day, I encourage you to plant your own ingredients. Watch them grow and harvest their delicious flavors throughout the spring and summer. Trust me, you’ll be counting they days until they are ripe and ready to be used in dishes like this frittata!

Do you garden? What did you plant this year?

Goat Cheese and Tomato Frittata

Prep Time: 20 min. Cook Time: 25 min.


5 roma tomatoes, sliced

1 tablespoon chopped fresh tarragon

1 small yellow onion, finely chopped

10 eggs, beaten

3 cups spinach leaves

1 tablespoon olive oil

4 ounces goat cheese, crumbled

1/2 teaspoon salt

1/2 teaspoon pepper


Place tomatoes on a sheet pan and broil until tops are beginning to brown and chop them roughly. Stay close by, this may happen within a few minutes. Once tomatoes are done, heat oven to 350°.

In a medium sized bowl, whisk the eggs, salt, pepper, and tarragon together and set aside.

Bring a dutch oven or cast iron pan to medium heat. Add the olive oil, then the onions and cook until soft. Add spinach for about a minute and toss to wilt. Add the broiled tomatoes.

Pour the egg mixture over the vegetables and gently stir. Sprinkle half of the crumbled goat cheese on the top of the egg mixture. Let the frittata cook for about 3 minutes without stirring over medium heat. Cover with aluminum foil and place in the oven. Cook for 20 minutes covered, then uncover and continue to cook for 5 minutes. Frittata is done when eggs are cooked through.

Remove from the oven and cool for 10 minutes. Loosen the sides and bottom of the frittata with a silicone spatula. Place a large serving platter face down on the cast iron pan, then carefully flip the frittata upside down onto the platter.

Cut frittata into slices and serve with remaining goat cheese.

Serves 8

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