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Homemade Garden Veggie & Goat-Cheese Frittata recipe photo
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Garden Veggie & Goat-Cheese Frittata

This Garden Veggie & Goat-Cheese Frittata is fresh, flavorful, and easy to make. Perfect for breakfast, brunch, or a light dinner with vibrant veggies and creamy goat cheese.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Main Course
Cuisine: American
Keyword: Easy, Gluten-Free, Healthy, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 8 large eggs
  • 1/4 cup milk
  • 1 cup spinach chopped
  • 1/2 cup bell peppers diced
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup onion diced
  • 1/2 cup goat cheese crumbled
  • 1 tablespoon olive oil
  • salt and pepper to taste

Instructions

  • Preheat your oven to 375°F (190°C). This ensures the frittata will cook evenly and set perfectly once it goes into the oven.
  • In a medium oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers and sauté for about 5 minutes until they begin to soften. Then, toss in the chopped spinach and halved cherry tomatoes. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften slightly. Season with a pinch of salt and pepper to enhance the flavors.
  • While the veggies are cooking, crack the eggs into a large bowl. Add the milk, a pinch of salt, and pepper, then whisk vigorously until the mixture is smooth and slightly frothy. This will help make your frittata nice and fluffy.
  • Pour the egg mixture over the sautéed veggies in the skillet, making sure it’s evenly distributed. Sprinkle the crumbled goat cheese across the top, letting it nestle into the eggs.
  • Allow the frittata to cook undisturbed over medium heat for about 4-5 minutes. You want the edges to start setting but the center should still be slightly runny.
  • Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are fully set and the top is lightly golden. To check doneness, gently shake the pan—the center should no longer jiggle.
  • Remove the skillet from the oven and let the frittata cool for a few minutes before slicing. Serve warm or at room temperature for a delightful meal anytime.

Equipment

  • Oven-safe skillet
  • Medium skillet
  • Mixing Bowl
  • Whisk
  • Oven

Notes

  • Use a well-seasoned, oven-safe skillet (like cast iron) to ensure even cooking and easy transfer from stovetop to oven.
  • Don’t overcook the frittata on the stovetop; it should finish baking in the oven to achieve the perfect texture.
  • Feel free to add fresh herbs like basil or thyme for an extra layer of flavor.
  • Substitute half the milk with cream or a non-dairy alternative for a creamier texture.
  • Let the frittata rest before slicing to help it set and make serving easier.