I had my first frittata a few years ago, when hubby dear and I stayed at a B&B. It was served for breakfast and the taste and texture were just out of this world. Frittatas are great meals that are healthy, filling, and full of protein and vegetables.
This is a great easy frittata recipe that combines vegetables and goat cheese, which adds a great tart kick. This dish is a wonderful item to bring to potlucks or to serve to out-of-town guests. You can serve this with a side of arugula salad.
Feel free to mix it up by adding your own vegetable and meat combinations for a healthy and filling breakfast, lunch, or dinner meal!
*I omitted the meat in this recipe, and used leftover vegetables from the crisper (mushrooms, green and red peppers, caramelized onions, yellow crookneck squash). I also added a few fresh rosemary sprigs and fresh pepper and sea salt to taste, right before baking. I used about 3 to 3 1/2 tablespoons of honey chèvre in this recipe. The honey chèvre gives the frittata a nice sweet and tart flavor. My skillet pan is 10 inches, which was just the right size. I baked at 375 degrees in the oven for 20 minutes.