Sometimes you just need to make a frittata. Think about it; you throw a couple of eggs and some veggies in a skillet, and you’ve got a breakfast, lunch, dinner, or even snack for the next few days. It’s always been difficult for me to motivate myself to make breakfast, but with a frittata on hand, I have no excuse. I’m also trying to incorporate more protein into my diet, so eggs are always a plus.
A frittata is also a good “use whatever you’ve got in the fridge” recipe. In this case, it was leftover rosemary, goat cheese medallions, and tomatoes.
Rosemary Tomato Frittata
- 6 eggs
- 5 medium tomatoes, quartered
- 2 cloves garlic, finely chopped
- 2 sprigs rosemary, chopped
- 3 oz goat cheese, crumbled
- 1 tbsp olive oil
- salt & pepper
Preheat your oven to 400. Heat a tablespoon of olive oil in your cast iron skillet over medium heat and add tomatoes. Cook for a few minutes, until the tomatoes start to soften and blister. Add in garlic and cook for one minute.
Meanwhile, whisk 6 eggs in a medium bowl and add rosemary. Season with salt and pepper. Pour into skillet and cook for two minutes, until eggs begin to set. Top with crumbled goat cheese and place on the middle rack of your oven.
Cook for 10 minutes, until eggs are completely set and start to puff up. (Heh.) Let the frittata cool for a few minutes, then slice and serve.
Awwwww, yeah. Look at that goat cheese! Side note: My friend Lee recently told me about these single-serving goat cheese medallions that Trader Joe’s carries, and they are a god-send. I almost always find myself wasting goat cheese, and these little 1 ounce servings are perfect for salads… or frittatas.
You can reheat these in the oven later in the week or eat them chilled! Each slice is only 180 calories, so feel free to serve with extra vegetables or whole wheat toast. Or, you know, crispy prosciutto. Whatever works for you.