I recently realized how much I absolutely love frittatas. Not the tasteless and chewy ones from your average brunch buffet…I’m talking the homemade kind. Anytime I’m entertaining for breakfast, the frittata is my go to. It’s similar to the age-old “everything but the kitchen sink” soup or salad. The possibilities here are endless and best when hyper seasonal. This one is the perfect summer brunch for a crowd, so you might want to consider hosting brunch this weekend. Happy cooking!
- 9 eggs
- 1/3 cup almond milk, unsweetened
- 2 garlic cloves, minced
- 1 lemon, zest
- 1/2 medium red onion, sliced
- 4 oz. soft goat cheese, reserve a tablespoon or two for topping
- 10. oz heirloom cherry tomatoes, halved
- 1/4 cup fresh basil, torn
- 3 tablespoons fresh dill, roughly chopped
- Sea salt to taste
- Freshly ground pepper
- 2 tablespoons olive oil
1. Preheat oven to 425 degrees. In a large mixing bowl, whisk together eggs, almond milk, lemon zest and garlic. Fold in red onion, cherry tomatoes, goat cheese, dill and basil. Season with sea salt and freshly ground pepper to taste.
2. Using a 10-12 inch pyrex or cast iron skillet, grease the pan with olive oil to coat. Carefully pour in frittata to pan. Top with dollops of goat cheese, more s+p to season. Bake for 20-25 minutes or until puffy and cooked all the way through. Let cool for 5-10 minutes before serving.
TIP: I like breaking the goat cheese off in chunks, rather than whisking it in smooth. That way you get little pockets of cheese as you eat!