The word frittata comes from an Italian word that means “fried” and describes Italy’s take on an open-faced omelet. Just as in an omelet, a variety of ingredients are added, but this step occurs before baking, rather than during the omelet’s frying. Our version focuses on the frittata’s Italian inspiration by using the classic goat cheese and sun-dried tomatoes. You’ll be dreaming of the sun-drenched Italian countryside with the first bite. For more great morning bakes, look to this roundup of our coziest breakfast baked goods.
Sun-Dried Tomato Goat Cheese Frittata
Makes 1 (10-inch) frittata
- 12 large eggs, divided
- ½ cup sour cream
- 4 slices thick-cut bacon, cooked and chopped
- ¾ cup fresh baby spinach, stems removed
- ½ cup goat crumbled cheese
- ⅓cup oil-packed, julienned sun-dried tomatoes, drained
- 1½ teaspoons (4.5 grams) kosher salt
- ¾ teaspoon (1.5 grams) ground black pepper
- Garnish: fresh baby arugula
- Preheat oven to 350°F. Spray a 10-inch oven-safe skillet with cooking spray.
- In a large bowl, whisk together 2 eggs and sour cream until smooth. Gradually whisk in remaining 10 eggs. Stir in bacon, spinach, goat cheese, tomatoes, salt, and pepper. Pour into prepared skillet.
- Bake until golden brown and center is set, 25 to 30 minutes. Garnish with arugula, if desired.