Goat Chevre Frittata

Goat Cheese Frittata

Goat Cheese Frittata


6 servings


  • 6 Lunds & Byerlys organic large eggs
  • 2 Lunds & Byerlys organic large egg whites
  • 1/2 teaspoon Lunds & Byerlys dried basil
  • 1/4 teaspoon Lunds & Byerlys dried oregano
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Black Pepper, freshly ground
  • 1 tablespoon Water
  • 2 tablespoons California Olive Ranch Olive Oil
  • 2 tablespoons shallots, minced
  • 1 teaspoon garlic, minced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup Zucchini, small dice
  • 1 cup asparagus, woody stems removed, cut to 1
  • 1/4 cup Montchevre plain goat cheese, large crumbles
A frittata is a baked omelet, far easier because it lacks that pesky step of flipping it. To make a really good frittata you should have a large (8 in) well-seasoned cast iron skillet, and be sure to not overcook it under the broiler. Slightly undercooked is better, really!


  1. Position rack in upper third of oven; preheat broiler to medium high.
  2. Whisk for 3 minutes eggs, herbs, salt, pepper and water in a medium bowl. Heat oil in a 8” cast iron skillet over medium heat. Add shallots and garlic and cook for 1 minute, then add bell pepper, zucchini and asparagus and cook, stirring constantly, for 2 minutes to release flavors.
  3. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with the cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Remove and cut into 6 pieces.

Chef’s tip

Nourish Tip: Instead of serving with the typical side of toast, try serving with a green salad lightly dressed in olive oil and lemon juice.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.