The word frittata comes from the Italian verb meaning “to fry” and refers to Italy’s version of an open-faced omelet. Like an omelet, a variety of ingredients are incorporated, but for a frittata those ingredients are mixed in before baking rather than added while frying. This recipe highlights classic Italian flavors—creamy goat cheese and tangy sun-dried tomatoes—so the first bite evokes the warmth of the Mediterranean. For more morning-bake inspiration, explore other cozy breakfast bakes in your collection.
Sun-Dried Tomato Goat Cheese Frittata
Makes 1 (10-inch) frittata
Ingredients
- 12 large eggs, divided
- ½ cup sour cream
- 4 slices thick-cut bacon, cooked and chopped
- ¾ cup fresh baby spinach, stems removed
- ½ cup crumbled goat cheese
- ⅓ cup oil-packed, julienned sun-dried tomatoes, drained
- 1½ teaspoons (4.5 grams) kosher salt
- ¾ teaspoon (1.5 grams) ground black pepper
- Garnish: fresh baby arugula
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat a 10-inch oven-safe skillet with cooking spray or a thin layer of oil.
- In a large bowl, whisk 2 of the eggs with the sour cream until smooth. Gradually whisk in the remaining 10 eggs until fully combined. Fold in the cooked, chopped bacon, spinach, crumbled goat cheese, drained sun-dried tomatoes, salt, and pepper.
- Pour the egg mixture into the prepared skillet and spread it into an even layer. Bake until the top is golden and the center is set, about 25 to 30 minutes.
- Allow the frittata to rest for a few minutes, then garnish with fresh baby arugula if desired. Slice and serve warm or at room temperature.
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