Sun Dried Tomato and Goat Cheese Frittata

Ingredients · 2 servings

• 4Egg, beaten
• 35 gSun dried tomato, chopped
• 50 gGoat cheese, crumbled
• 5 gBasil, sliced
• 10 gOlive oil
• 2 gSalt
• 1 gBlack pepper, ground

Equipment

oven, mixing bowl, whisk, knife, cutting board, small baking dish, pastry brush, spatula, oven mitts, cooling rack, serving spatula, plate

Instructions

1. 1
   Prepare Ingredients

   Gather eggs, sun dried tomatoes, goat cheese, basil, olive oil, salt, and pepper; set out a bowl, whisk, knife, board, and small baking dish. · 5 min

   What to look for: All ingredients are measured and the baking dish is ready.

2. 2
   Heat Oven

   Heat the oven to 204°C / 400°F and brush the small baking dish with olive oil so the frittata releases cleanly after baking. · 5 min

   What to look for: The dish has a thin glossy coating of oil.

3. 3
   Whisk Eggs

   Whisk the eggs with salt and black pepper until the yolks and whites are fully blended and the surface looks lightly foamy. · 2 min

   What to look for: The egg mixture is even yellow with small bubbles on top.

4. 4
   Fill Dish

   Fold in the sun dried tomatoes, basil, and half the goat cheese, then pour into the dish and scatter the remaining cheese on top. · 3 min

   What to look for: Tomato and cheese are evenly dotted through the eggs.

5. 5
   Bake Frittata

   Bake until the edges puff, the top looks set, and the center no longer ripples when the dish is gently nudged. · 14 min

   What to look for: The frittata is puffed with lightly golden spots and a set center.

6. 6
   Rest Briefly

   Rest the frittata in the dish so the eggs settle and the goat cheese firms slightly before slicing. · 3 min

   What to look for: The puff relaxes slightly and the edges pull from the dish.

7. 7
   Serve Warm

   Serve the frittata warm in 2 slices, keeping the tomato and goat cheese visible on each portion. · 1 min

   What to look for: Each slice holds together with creamy cheese pockets.