Sun-Dried Tomato Goat Cheese Frittata by A Cedar Spoon

Sun-Dried Tomato Goat Cheese Frittata


8 Handsome Brook Farm Eggs
1/4 cup whole milk
1 teaspoon salt
1/8 teaspoon black pepper
2 Tablespoons fresh basil, chopped {or 2 teaspoons dried}
2 Tablespoons fresh parsley, chopped {or 2 teaspoons dried}
1/4 teaspoon crushed red pepper {optional}
1 teaspoon dried oregano
2 Tablespoons olive oil
1/4 cup onion, chopped
1 cup red bell pepper, chopped
2 oz. sun-dried tomatoes, thinly sliced
1 cup fresh spinach
2 garlic cloves, minced
2 oz. crumbled goat cheese


1. Preheat the oven to 400 degrees F.
2. Using a large mixing bowl whisk together the eggs, milk, salt and pepper. Stir in the basil, parsley, crushed red pepper flakes and oregano.
3. In a large cast iron skillet or large non-stick skillet {a 10 or 12 inch works fine} heat 2 Tablespoons olive oil over medium heat. Add the onion and sauté for 2 minutes. Then, add the garlic and red bell pepper and continue to sauté for 2 more minutes, or until the bell pepper and onion are soft. Add the sun-dried tomatoes and spinach and stir until the spinach is wilted.
4. Slowly pour the egg mixture into the cast iron skillet and gently move the eggs around the skillet until the eggs cover the vegetables. Sprinkle the goat cheese crumbles evenly around the frittata. Cook for 2 more minutes until the eggs just begin to set at the edges.
5. Bake the frittata in the oven for 10-12 minutes, until the eggs are set and they do not run when the frittata is cut open.
6. Garnish with additional chopped parsley and basil and let cool for 3-4 minutes. Cut the frittata into slices and serve warm.


Get the full recipe from A Cedar Spoon

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