Onion and Goat Cheese Frittata

Close up of the Onion and Goat Cheese FrittataI thought that it’d be fitting to end 2013 with a savory breakfasty recipe, perfect for international hangover day, also known as January 1st. This recipe is great for any meal of the day, and leftovers hold up very well. I made it for dinner the other night with a side of these Tangy Lemon Dijon Green Beans, which went really well together.

Onion and Goat Cheese Frittata


  • 8 large eggs
  • ½ cup finely grated Parmesan
  • 3 large fresh basil leaves, torn into pieces
  • 3 large fresh sage leaves, minced
  • 1 teaspoon minced fresh rosemary
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 cup thinly sliced onion
  • ⅓ cup goat cheese


Preheat oven to 400oF.

Whisk first 7 ingredients in a medium bowl; set aside.

Heat oil in in a medium ovenproof  nonstick skillet over medium-high heat. Add onion; sauté until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of goat cheese evenly over.

Cook until frittata begins to set, about 2 minutes. Place in oven, and cook for about 17-20 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.


1) If you don’t have or don’t use a lot of sage, and/or don’t want to buy a whole bunch for just 3 leaves, it’s still good with more basil and rosemary to replace the lack of sage.
2) I use more salt and pepper than it call for.
3) It doesn’t set much for me on the stove,so I just cook it for the two minutes and then the 20 in the oven.
4) And it doesn’t slide easily onto a platter, so I serve it in the pan.


One thought on “Onion and Goat Cheese Frittata

  1. Pingback: Tangy Lemon Dijon Green Beans | My Nana's Kitchen

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