Prep 5 mins
Cook 25 mins
This frittata boasts both flavor and texture, topped with tart baked tomatoes and creamy, mildly tangy goat cheese, and rounded out by the sweet warmth of basil. This single serving frittata is made in a 6" cast iron skillet, cooked stovetop and then transferred to either a 425 degree oven or a covered grill to finish.
- 1 teaspoon olive oil
- 1 tablespoon chopped fresh garlic (about 2 cloves)
- 2 tablespoons finely chopped onions
- 1 egg
- 2 egg whites
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon salt (or to taste)
- 3 shakes black pepper
- 1 ounce fresh mild goat cheese
- 4 -5 cherry tomatoes
- 1 teaspoon chopped fresh basil (about 2-3 leaves, parsley substitutes well for a lighter flavor)
- Preheat oven to 425 degrees or heat covered grill.
- Heat olive oil in a 6" cast iron skillet over medium-low heat coating all sides of pan.
- Meanwhile, chop garlic and onions and set aside in a small bowl. Thinly slice tomatoes and roughly chop basil leaves (leave on cutting board for later use).
- In another small bowl, combine eggs, onion powder, garlic powder and a few shakes of salt and pepper to taste. Whisk briefly with a fork until the egg yolk is fully mixed inches.
- Add garlic and onions to preheated skillet and cook about 2-3 minutes at medium-low heat or until soft and fragrant, but not brown.
- Pour egg mixture over garlic and onions and let cook about 1 minute.
- Scrap the center with a metal spatula in a few places to allow uncooked egg to reach the bottom of the pan.
- Use the spatula to gently pull the frittata away from the edge of the pan while lifting the pan at a slight angle so uncooked egg mixture pours into the exposed area on the pan.
- Continue occasionally scraping the center and lifting edges in different places until until the egg mixture is mostly cooked (it may be slightly bubbling up in some places - about 2-4 minutes).
- Distribute sliced goat cheese evenly in small flattened clumps over the top of the frittata (some areas will not be covered, but this is okay).
- Top with a single layer of thinnly sliced tomatoes, sprinkle with chopped basil and shake on additional salt and pepper to taste.
- Bake in oven (or covered grill) for 10 minutes or until tomatoes have shrunk and are crinkled at the edges.
- Let cool 5 minutes or until edges of frittata pull away from pan, then slice into quarters and serve warm.