A Frittata is an Italian version of an omelet. Eggs are combined with savory ingredients such has meats, vegetables, or herbs, and then leavened with either milk or cream. My idea of a great frittata is one in which the eggs are simply a binding agent for fresh vegetables, cheeses, and herbs; similar to a quiche. You’re really just tasting the seasonings and ingredients. Tomato and Goat Cheese Frittata is a great addition to a Sunday Brunch. Serve it alongside crusty bread or warm toast.


2 medium/large eggs

1/2 red onion (chopped)

1/2 cup grape tomatoes (halved)

1 clove garlic (minced)

3/4 cup goat cheese (crumbled) (reserve half for topping)

Handful of parsley ( finely chopped) (about 1/4 cup)

1/2 cup milk

1/2  teaspoon salt

1/4 teaspoon pepper


Turn on oven broiler. Whisk eggs together in medium sized bowl until yolks are completely broken. Next, mix in all ingredients, including milk, reserving half of the goat cheese and half of the parsley for later. Season with salt and pepper and whisk. Over medium heat, cook eggs in a greased fry pan until underside is cooked and top is bubbling. Then transfer onto top rack of oven and broil until top is cooked and just lightly browned. Do not overcook. Frittata will be moist due to vegetables and milk.

To plate, slide frittata onto a plate and top evenly with remaining goat cheese and parsley. Cut into triangles with pizza cutter and serve with toasted bread. Enjoy!