Tuscan Frittata

I’ve gotten into the habit of buying one pound logs of goat cheese from Costco and since goat cheese goes bad faster than other varieties, I’m always trying to quickly use it in several different ways after opening the package – there’s nothing worse than wasting goat cheese! So after enjoying it in my Caramelized Onion and Goat Cheese Potato Stacks, I decided to finally use some in a breakfast dish inspired by the frittata I had with Meghan at Yolk during our visit to Chicago last November!

The frittata at Yolk features “chicken breast, sun dried tomatoes, fresh basil, and red diced potatoes all scrambled together and baked. Topped with goat cheese.” Mmm, I love all these ingredients and didn’t want to change a thing, so I put the potatoes, sun dried tomatoes, and chicken all in a frittata, along with red pepper and shallots, and then topped the frittata with goat cheese and fresh basil when it came out of the oven. There’s nothing better than breakfast for dinner and it reheated beautifully for lunch the next day too.

Tuscan Frittata
Printable Recipe

Ingredients:
2 tablespoons olive oil
3 red potatoes, chopped into chunks
1/3 cup chopped shallots
1 cup chopped red pepper
1 cooked boneless, skinless, chicken breast, sliced into strips
1/3 cup chopped sun dried tomatoes
10 large eggs
1/2 cup milk
1 teaspoon salt
4 ounces goat cheese
3 tablespoons freshly chopped basil

Directions:
Heat oven to 350˚F. Heat olive oil over medium heat in a 10-inch oven-proof skillet and sauté potatoes for 15 minutes, stirring occasionally. Add shallots and red pepper to the skillet and sauté 5 additional minutes or until veggies are tender (the potatoes will continue to cook in the oven so it’s ok if they are slightly underdone at this point). Remove from heat and stir in chicken breast strips and sun dried tomatoes.

Meanwhile, whisk eggs, milk, and salt together in a large bowl. Pour egg mixture into the pan over the other ingredients and bake at 350˚F for 20 to 25 minutes or until eggs are set. Evenly sprinkle goat cheese on top and return to oven for 2 to 3 minutes or until goat cheese is warmed through. Remove from oven and top with fresh basil. Makes 6 servings.

Nutrition: 398 calories, 20.7g fat, 2.8g fiber, 28.8g protein per serving
Cost: $1.43 per serving

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34 Responses to Tuscan Frittata

  1. There is NOTHING bad about breakfast for dinner…I usually look forward to it more than I do DINNER for dinner. I love this frittata…letting cheese go to waste is a HUGE no no in my book.

  2. I agree! Breakfast for dinner is the best, and frittatas are so easy, quick, and healthy (or they have healthy potential, at least…). And they make the greatest leftovers to take to work!

  3. i love the chewy sun-dried tomatoes in this–lovely use for the goat cheese, kerstin!
    incidentally, i JUST realized that every time i read your blog title, i start singing ‘shake, rattle, and roll’–if that was your intention, you’ve been successful. :)

  4. I am obsessed with goat cheese! It melts so nicely into eggs- I bet this was awesome. I actually had a panzanella salad the other night with goat cheese- rocked my world!

  5. This looks incredible. For the record, we love breakfast for dinner on those night when our appetites aren’t keen. I hope you have a wonderful day. Blessings…Mary.

  6. This sounds heavenly. I LOVE goat cheese in fritattas…. and sundried tomatoes and chicken are an amazing combo. Can’t wait to make this. That’s a promise :)

  7. Sounds amazing! I would eat sundried tomatoes all day long…love what you did with this! I’m sure it was even more delicious than at Yolk :)

  8. This is a very pretty frittata. I love them because you can add anything to them and eat them at any time of day. yum!

    Ooh, I also saw a Bobby Flay Throwdown the other day where he was challenging (Vermonth Brownie Co. I think???) to make the perfect adult brownie. They added a layer of sweetened goat cheese to their brownies, almost like a cream cheese brownie but tangier. they looked good and I’m sure you could recreate them :-)

  9. I’m always tempted to buy those goat cheese logs in Costco, too! But I somehow resisted, because I HATE wasting those precious tangy crumbly white gold. This frittata sounds amazing, and your photography, as usual, is stunning, Kerstin! :-)

  10. I LOVE making frittatas. They are so easy, and healthy. I always forget about them for the perfect weeknight quick fix. I need to find those goat cheese logs at Costco! I bought a ginormous chunk of Parmigiano-Reggiano there and it saved my life.

  11. I am the only one who likes goat cheese in my family, but I could probably knock down that 12 ounce log in no time!

    Hope you have a great week!

  12. Yum, this looks great! The eggs look so light and fluffy. I love goat cheese. I wish we had a Costco here, but unfortunately we do not.

  13. Yay! We both loved our breakfasts enough to recreate them at home – love it! The picture won’t load for me right now, but it sure sounds delicious – I’ll definitely be trying this one!

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