Cake, Batter, and Bowl

Tuscan Frittata

Brunch Dishes

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

Mini Bagel Breakfast Sandwiches

My hubby and I shop for the majority of our groceries together on the weekends, but Apolinaras usually heads to the store by himself when we need something during the week. I try to help him out by structuring the list so it goes in order of the store aisles and...

Nutella Strawberry Pancakes

Happy Valentine’s Day! I wanted to get this recipe up before the holiday, because the combo of Nutella and strawberries just seemed perfect for VDay, but didn’t quite make it. Oh well, treats like this should be enjoyed year round anyway, right? I always look forward...

Mascarpone Stuffed Cornbread French Toast

My favorite dinner to make when I’m cooking dinner for one is breakfast. Apolinaras isn’t a huge fan, so I always jump at the chance to whip up a broccoli cheddar omelet, turkey bacon, and whole wheat toast with jam when he’s out of town or at one of his late night...

Roasted Butternut Squash, Prosciutto, and Sage Quiche

I secretly enjoy checking out wedding registries and seeing what makes couples tick. Are they more excited about the monogrammed towels and fine china or the obscure kitchen gadgets and fancy knife sets? I’m sure you can guess which category we fell into! I was...

Egg, Bacon, Mushroom, and Goat Cheese Breakfast Sandwiches

Having just visited San Diego last fall for our friend Renee’s wedding, I decided to take it easy on the tourist attractions during this trip and instead use my time off from the conference to unwind. I slept in late, ate breakfast while enjoying the amazing views...

Mango Coconut Muffins

Today is Apolinaras’ birthday! He actually doesn’t have much of a sweet tooth and is one of those weirdos who will take all the frosting off his cupcake before eating it. He also prefers fruity ice creams instead of the over-the-top decadent versions I enjoy (Chubby...

Crispy Pecan Chicken and Sweet Potato Biscuit Sandwiches

I have a thing for biscuits. The love affair started when I was growing up and always used to gobble them up at KFC and McDonald’s (actually, McDonald’s breakfast biscuit sandwiches are still one of my guilty pleasures when we’re travelling!). I also have fond...

Breakfast Sandwiches with Leeks, Brie, and Avocado

If you could only eat five different food items the rest of your life, what would they be? I used to mull this over regularly with one of my friends growing up – it just seemed like the worst situation ever and I was even a pretty picky eater then! I can’t remember...