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- Dish type
These eggs are somewhere between scrambled eggs and omelette and great for a quick and easy brunch.
1 person made this
- 2 medium tomatoes
- 4 eggs
- salt and pepper
- 1 to 2 tablespoons butter
- 100g mild goats cheese, diced
- wholemeal bread
- fresh basil leaves
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Dice tomatoes. In a small bowl beat eggs, season with salt and pepper.
- Melt butter in a non stick frying pan and pour in eggs. As soon as they start to set at the underside, scatter tomato and goats cheese on top.
- Cover with a lid and let cook at low heat till the eggs are fully set. Serve on slices of wholemeal bread and garnish with basil leaves.
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Easy Frittata Recipe with Goat Cheese and Sun-dried Tomatoes
This easy frittata recipe is made with tangy goat cheese, sweet sun-dried tomatoes and basil. You can whip it up in 20 minutes, for a healthy brunch or breakfast, or a light dinner!
A frittata is basically a crustless quiche, and is perfect for days when you want to get a meal on the table quickly. For an equally delicious traditional quiche, see my leek and bacon quiche.
Disclosure: This post contains affiliate links. If you make a purchase through one of these links, I will make a small commission, at no cost to you. I will never recommend anything I don't personally use and love!
In the realm of lazy meals you can make from scratch in less than 20 minutes, frittata tops my list. It tops my list because, not only is it all of the things I've just mentioned, but it's tasty, healthy, suitable for any meal of the day, and pretty enough for company.
Name me one other thing that checks all those boxes.
(Seriously, please do. Meals like this are my saving grace these days.)
Oh, and if that wasn't enough, here is yet another reason to join the fritatta club. Pretty much anything with an expiry date currently languishing in your fridge is fair game to be thrown in there.
Produce that's seen crisper days? Cheese that missed garbage day but still smells fine? A sad little stub of sausage you forgot you had?
Go on, have a look, I'll wait. I'm willing to bet you have the makings of a delicious fritatta in there.
The easy frittata recipe I made the other night had tangy goat cheese, sweet sun-dried tomatoes, basil, and some red bell pepper. With a simple green salad, it was a lovely, light weeknight dinner.
But it would have made an equally lovely brunch or lunch. In fact I brought the leftovers to work for my lunch the following day and they re-heated beautifully.
Just in case you needed one last thing to convince you to get on this frittata thing.
What is a self-crusting quiche?
A self-crusting quiche is a quiche with no pastry. It&rsquos not quite the same as a frittata &ndash a frittata is just pure eggs (maybe a splash of milk!), whereas a self-crusting quiche has a little flour incorporated into the egg mixture, so that as it cooks, it crisps up around the edges, creating a bit of a crust.
Before I started work on this incredible recipe (if I do say so myself), I never really understood the point of a self-crusting quiche. Surely one of the best bits of a quiche is the pastry, so why would you want to get rid of it?
Well, it turns out a quiche can still be pretty incredible, even without the pastry. When the filling tastes this good, the pastry would be the blandest part anyway.
Genuinely, I will never make a quiche with pastry again.
(I mean, it&rsquos not something I did often anyway&hellip but you know)
Shakshuka (Eggs in Spicy Tomatoey Goat Cheese Sauce)
It’s the parting of the clouds, the thawing of the ground, the great welcoming of all things warm-weather approved. It’s the official prelude to summer where our feet will be bare the drinks will be cold, the days long, slow, and bright
I tell myself I won't, but every year, I forget. How good it feels when the chill in the air no longer bites at my cheeks. Instead, it's a soft hand on the small of my back. Spring is a gentleman in the truest sense of the word
We've been doing a bit of spring cleaning around our house. This weekend we'll finish the back deck. We're excited to have it all fixed up, (rather, all dressed up) for quiet evening dinners
After all, spring is knocking on the door, our date is here, and what shall we wear? Here, a swipe of lipstick. The black heels or the pretty sandals? A spritz of perfume (make that two)
Welcome, spring. It’s great to see you. How about dinner at our place?
Recently tasked with cooking something for a brunch get-together, I turned to a weekend standby, Shakshuka. Instead of my tried and true Ottolenghi recipe, Melissa Clark's golden tomato with goat cheese version. Her cookbook my latest culinary obsession
Shakshuka is a humble dish that's ridiculously easy to make
Eggs cracked into a skillet of tomato sauce and baked (or poached) until they're barely set. In the meantime, sauté some fresh spinach with garlic for on the side. Toast or broil a few slices of bread (a good sourdough maybe?), which would be extra wonderful rubbed with a roasted garlic clove or a drizzle of olive oil
In short order, breakfast/lunch/dinner is served
It’s one of these dishes, like avocado toast, or Huevos Rancheros that I feel a little silly offering a recipe for because it's so hodgepodge and easy. But just like tortilla eggs before it, I've gotten hooked. Warming it up for lunch nearly
Shakshuka is the kind of dish that never fails when it comes to oohs and aahs. It's excellent for larger gatherings because, depending on the size of your skillet and number of eggs in your refrigerator, it can be made as small or as large as you'd like. It's always
Not to mention it's budget-friendly, waistline-friendly, and no-time-to-cook friendly. It can be anything from weekend brunch to a weekday dinner or lunch. It could be part of a Middle Eastern dinner party, alongside pitas and hummus, or it could be a knock-off of your favorite takeout place down the street
The kind of dish that would make the church ladies proud. Growing up on an Iowa farm, every family had their own recipe for dishes like meatloaf, sloppy joes, and chili. They never deviated this is how it's always been done, amen.
Similar to the recipes from childhood, there are also a million and three ways to make Shakshuka. The differences are mostly found in the spices, red pepper content of the tomato sauce, and the firmness to which the eggs are baked.
This version has a piquant, garlic-flecked tomato sauce that's heavy on sweet onions and lighter on the peppers. As for spices, it's nice to taste the cumin and paprika but not be overwhelmed by them. The cayenne provides a gentle slap of heat that comes on at the end
A few notes about the recipe
The eggs should be just set but not quite solid. The yolks still wiggling and ready to flow at the merest suggestion of contact with a fork
We don’t want to jinx it but. summer is finally here! It’s the time for ice cream vans and BBQs in the park, sunburn and warm beers, long evenings and flip flops. We’ve pulled together some of our favourite recipes showcasing the best of summer produce. Whether you’re looking for snacks, salads or suppers we’ve got you covered.
Isle of Wight Tomatoes Arancini
Bring a taste of Italy a little closer with this brilliant street food recipe from Claire Thomson and Isle of Wight Tomatoes.
Zespri Sungold Kiwifruit Swiss Roll
One for the kids that appeals to the nostalgic side of all of us! This retro dessert is easier than it looks, so why not make everyone’s day with this delicious swiss roll?
Roasted Isle of Wight Tomatoes Falafel
Salad, falafels, flatbreads… what more could you want? Make a lunch to remember with this Claire Thomson and Isle of Wight Tomatoes recipe.
French Lentil Hard Boiled Egg Salad
This filling lentil salad is a great people pleaser. With delicious celery and hard boiled eggs it’s a lovely light dinner – or why not share it as a smaller starter?
Pickled Radish and Sardines on Toast
Breakfast, lunch, dinner – toast is always going to save the day. Make the most of radish season with this topped toast.
Zespri SunGold Vegan Kiwifruit Slices
Cashews and medjool dates make up this fabulous Vegan dessert. Topped with slices of fresh yellow kiwifruit it’s bound to be popular whether you’re a committed Vegan or not!
Isle of Wight Tomato and Chilli Jam
The perfect accompaniment to a cheese board, or perhaps just a slice of fresh bread. This Claire Thomson and Isle of Wight Tomatoes Jam recipe gets the balance of sweet and fiery just right.
Zespri Sungold Kiwifruit and Tofu Steamed Buns
Think crispy tofu, crunchy carrot, sweet yellow kiwis and a spicy sriracha mayo… These steamed buns are going to be a new favourite!
Radish, Sugar Snap Pea and Ricotta Salad
Colourful radishes really steal the show in this fresh and summery salad.
Asparagus & Harissa Pancakes with Tomatoes, Olives and Feta
These bright and fresh Moroccan inspired pancakes are just as great for an unusual brunch as they are for a picnic.
Asparagus, Tomato and Goats Cheese Tart
A lovely tart which makes the most of delicious early summer produce.
Paysan Breton Cream Cheese Orange Bars
Sweet, creamy, buttery and oh so easy, these are a great summertime picnic treat!
Paysan Breton Strawberry and Raspberry Cream Cheese French Toast
Brunch doesn't get much more decadent than this! Creamy cheese and sweet summertime strawberries sandwiched between slices of sweet eggy bread.
- Butter a small butter proof dish, line with wilted spinach and make a well in the bottom.
- Next, place your quartered cherry tomato or chopped sun dried tomatoes on top of the spinach.
- Dot the soft cheese around the dish amongst the tomatoes and then add your torn basil leaves. If you have opted to include charcuterie, then add this too. Season with salt and pepper.
- Crack your egg into the centre of the spinach, then pour your double cream over the egg (try not to break the yolk).
- Sprinkle on your grated hard cheese then place in the oven (180°C) for 8-10 minutes.
- Once taken out of the oven, let it stand of a few minutes, then enjoy!
Top tip: When it comes to trialling different cheeses, Good Housekeeping's Cookery Director, Meike Beck, says soft blue cheese, goats cheese and Brie are good options.
"A soft blue would add a nice acidic twang to off-set the richness, a sharp goat&rsquos cheese is a natural match for spinach, and a soft British mould-ripened cheese like a Brie would work well too. Don&rsquot be scared of sharper cheeses here as the egg yolk and cream will balance it" she says.
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Croeso! I'm Karen it’s lovely to see you here. I was born in South Africa, but I've lived all over the world, latterly calling North Yorkshire my home where I lived for many years before moving to SW France, although I'm now living in North Wales in an old converted Schoolhouse on the edge of Snowdonia National Park. I am a freelance food and travel writer, as well as a food stylist, and recipe developer, with a passion for art, travel, books, photography, seasonal food and especially cheese and wine. Please do get in contact with me if you have any questions about my work or commissioning me. Read More…
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I just made this recipe for myself, using 1/4 of ingredients, and was surprised by how delicious it was. I figured it would be good, but delicious? I didn't seed the tomatoes I never do because there's a lot of flavor in them there seeds, but I was concerned that it might make it too runny. Now I'm thinking maybe that helped make it so good the eggs were cooked enough but there was juciness throughout. Just a thought. BTW, I'm pleased to learn that just about any fresh herb will work.
We were very disappointed with this recipe. I agree with the previous reviewer that it lacked flavor.
These were nothing that special. It lacked flavor- had a simple, simple taste! I don't think Iɽ make again.
I made this last Sunday morning for breakfast. It was great. I was concerned about the mint but it worked really well.
This was easy and delicious
foodlover husband after he returned home from one of his gigs (drummer). However, due to the circumstances I had to use oregano instead of mint. We both loved it. So delicious and easy. I beleive he will be going away more so that I'll make it again.
Just made this for Christmas Day breakfast. Didn't have any mint, so I used fresh minced rosemary (1 TBS) and it was delicious. Also, used Montchevre instead of Montrachet. yummy. It got rave reviews from my family and was so easy to make.
oh so delicious. a great summer dish. be sure to use really good eggs!
Yum! I expected the mint to be overpowering, but it was just right. I may substitute sun-dried tomatoes for the fresh ones next time, or use a combination of the two, just for the fun of it. This was lovely for Christmas morning!
I prefer goat cheese and tomatoes with basil instead of mint!
Sometimes, those of us who are pressed for time, need a little reminder that we don't need to have a gourmet "Meal" to prove anything. I'm sure ALL of our parents served a basic. Some may have even appreciated, that MOM saved a little time for herself, if not, get over it- BRATS
Such crankiness! I certainly don't want Epicurious to send me only recipes that they know I'll like. I enjoy picking and choosing from the huge variety that they offer. Many times none of the recipes appeal to me and I take the liberty of deleting them. Other times I copy them all to make another day. Thanks, Epicurious, for opening my eyes to so many different, delicious, and exciting dishes.
This is great! To think that I always thought eggs could only be hard boiled. (hey. I'm just teasing Cook NH)
Seriously, stop complaining. some people are kitcken clutzes and appreciate the extra help. Just click next on your browser if you can't bear seeing this or the bacon and egg recipe.
- 8 large eggs
- 1/2 cup whole milk
- a generous pinch of kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons light olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 3/4 cup diced zucchini
- 2 cups cherry tomatoes
- 6 to 8 mushrooms, quartered
- 6 to 8 ounces baby spinach
- 2 to 3 ounces of soft goat cheese, crumbled
- Fresh basil leaves
Preheat your oven to 350 degrees.
In a large mixing bowl, crack in the eggs and add in the milk, salt and pepper. Whisk until everything is combined. Try not to beat too much air into the eggs and then set aside.
In a 10-inch oven safe skillet add 1 tablespoon of oil and heat on medium to medium-high. Add in the onions and cook until translucent and soft, about 4 to 5 minutes. Add in the bell pepper, zucchini and a small pinch of salt, stir and cook for an additional 3 to 4 minutes before transferring to a clean bowl.
Add the remaining tablespoon of oil to the pan. Drop in the tomatoes and a small pinch of salt. Cook the tomatoes until the skin starts to split. Add in the tomatoes and spinach and cook until the spinach has wilted and the mushrooms are tender, about 2 to 3 minutes.
Reduce the heat under the skillet to medium-low and temporarily remove the skillet off of the heat. Add the bell pepper mixture to the tomatoes and spinach, stir and then spread the veggies into an even layer. Give the pan a chance to cool a little bit, before pouring in the egg mixture.
Return the pan to the burner and cook until the eggs start to thicken around the edges. Crumble the soft goat cheese and drop it over top of the frittata before sliding the pan on to the middle rack of your oven and bake for 10 to 12 minutes or until the eggs have set, keep in mind that the goat cheese may be bubbling.
Cool the frittata for a moment before slicing into wedges and serving with a few small (or thinly sliced) basil leaves and perhaps next to a light salad.
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- knob of butter
- 1/4 red pepper (de-seeded and cut into small dice)
- half a vine tomato (cut into small pieces)
- 2 free-range eggs
- a little milk to mix
- 40g Capricorn soft goat’s cheese (cut into small pieces)
- salt and pepper, to taste
- fresh thyme
- buttered toast
- red onion marmalade (to serve)
A delectable and new way to serve scrambled eggs Capricorn goat’s cheese is added to freshly scrambled eggs along with tomatoes and red peppers. Fresh thyme adds a herbal lift and this becomes an elegant and tasty way to serve eggs for breakfast, brunch or high tea. The finishing touch is an accompaniment of red onion marmalade.