Tomato, Basil and Goat Cheese Frittata (For One)

READY IN: 30mins




  • 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.