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Cherry Tomato and Goat Cheese Frittata Recipe

Cherry Tomato and Goat Cheese Frittata Recipe

In Life:

I constantly need to remind myself to slow down. It’s true. Those of you who know me probably aren’t surprised by this. I’m a Type A personality through and through, and that drives me to want to move at 100 miles per hour during my waking hours. But that gets tiring. And it’s definitely not good for me. So I’m learning to slow down. To enjoy life. To savor the little, special moments that make up each day. And frankly, I’m happier for it.

An easy yet very effective way to slow down is to actually take the time to eat breakfast in the morning. At a table. With a real fork and plate. Not in the car. Not at a desk. Not from styrofoam. A real meal with real implements. “But I don’t have time for that!” I can hear you saying it already. I know, I know. But you can make time. The only way to have time to do things like eating real breakfast is to make the time for it. This will help you to start your day on the right foot, and I promise it will help influence the mood and tone of the rest of your day.

Taking the time to eat breakfast as a real meal in the morning is one of the little things I’m working on. It gives me a chance to start my day on the right foot. To savor the quiet before the inevitable storm that is the rest of the day. Some people think being a full-time food blogger is like living on easy street. While I admit, it’s much better than “working for the man,” I keep myself very busy with recipe planning, grocery shopping, cooking, dishes, writing, photo editing, community management and so much more. I love it. But starting the day with a slow, real breakfast makes all the difference for me.

In Cooking:

Today’s recipe is a great candidate for “real breakfast.” It can be made ahead of time and is an easy, yet delicious frittata recipe featuring cherry tomatoes, goat cheese and delicious shiitake mushrooms. I based this recipe on a frittata recipe I’d posted previously here on Culicurious, but it’s actually easier to make because it uses fresh cherry tomatoes instead of roasted tomatoes.

Cherry Tomato and Goat Cheese Frittata Recipe

Speaking of cherry tomatoes, or just tomatoes in general, I am so very thankful that it’s FINALLY tomato season again! This is my most favorite time of year – when the tomatoes are juicy, delicious and very affordable. Just take a look at the juicy cherry tomatoes below. That’s a lovely mix of red and orange. Oh and believe me, they were oh-so-good! The best place to find delicious tomatoes is at your local farmer’s market. Some of you folks up north may still be waiting on local tomatoes, but we’re in full swing with tomato season here. And I couldn’t be happier!

Fresh, Louisiana-grown cherry tomatoes. Yay, tomato season!!

Besides these tasty little cherry tomatoes, I’ve used a few more local ingredients to round out the flavor profile. I love adding shiitake mushrooms to pretty much any savory thing I cook so those were a no-brainer here. I also used a local goat cheese from Rocking R Dairy out in Tylertown, MS. It has a very delicious flavor and comes in many different varieties. WIN! I added in onion to this frittata because what’s a dish without it? Hollygrove actually had locally grown onions so I jumped all over those. And finally, I used a little marjoram from my garden. You can use oregano or even basil if you want. Purely up to you.

Key Ingredients for Cherry Tomato and Goat Cheese Frittata Recipe

While it might be a little difficult to actually make this in the morning, fear not. As I said, this can easily be made ahead of time and reheated in the microwave for about a minute and a half. When I made this particular frittata, I had one piece right away after cooking, and then had the remaining four pieces as breakfast over the next few days. It was still delicious and didn’t suffer in quality at all. You could also eat this as a lunch or dinner meal. Adding a small green salad on the side would make this perfect!

Cherry Tomato and Goat Cheese Frittata Recipe

Be sure to check out my lunch and dinner recipes for Week #2 on the New Orleans Eat Local Challenge. I’ve got even more ideas for you in Week #1Week #3 and Week #4‘s round up posts.

Yield: 4 servings

Cherry Tomato and Goat Cheese Frittata Recipe

This frittata recipe features juicy cherry tomatoes, tangy goat cheese and shiitake mushrooms. Great for a breakfast, lunch or dinner meal.

Ingredients:

  • 8 large eggs
  • 1/4 cup whole milk
  • 1 tablespoon chopped fresh marjoram (use basil or oregano if you prefer)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 thinly sliced yellow onion
  • 1/2 teaspoon kosher salt
  • 1 cup sliced shiitake mushrooms
  • 1/2 cup goat cheese
  • 1 cup fresh cherry tomatoes, halved

Method:

  1. Preheat oven to 400 °F.
  2. Whisk first 5 ingredients in a medium bowl; set aside for now.
  3. Heat butter in a medium-sized oven-proof nonstick skillet over medium-high heat.
  4. Add onion and sauté until soft, about 5 minutes.
  5. Add the shiitakes and continue to sauté another 2-3 minutes, until mushrooms are shiny and slightly shrunken.
  6. Reduce heat to low and stir in egg mixture.
  7. Carefully place cherry tomatoes and goat cheese evenly over eggs. Be sure to add the cherry tomatoes in with the interiors facing up. Makes the best looking frittata.
  8. Cook on the stovetop until frittata begins to set, about 3 minutes.
  9. Cover loosely with foil and place in oven. Bake until just set, about 10 minutes.
  10. Slide the frittata onto a platter and then cut into wedges. Serve hot or at room temperature.

Can be made ahead of time and reheated in the microwave (1 minute, 30 seconds).

Prep:10 min

Cook:25 min

Total:35 min

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  • I haven’t ever made a frittata with goat cheese, but I’m hooked on it lately. What a great idea to put some beautiful local cheese, produce, and eggs to good use. One of the things I love about this recipe besides bringing together local ingredients is that it’s both low-carb and primal, so it’s a viable option for people who follow different ways of eating.

    • I’m so glad this fits into the primal category! I really didn’t know. I guess I should familiarize myself more with those guidelines because I can totally note which recipes fall into those categories. Thanks for the feedback, Katherine!

  • Stacy Podlasek

    Perfect summer recipe. Used eggs from our chickens, oregano from the garden, and cherry tomatoes from a local farm stand. Paired with homemade bread. Extremely satisfying.

    • I’m so glad you liked the recipe, Stacy! 🙂 Thanks for letting me know! And the homemade bread sounds like such a wonderful accompaniment. Yum! Happy Sunday!

  • Is is possible to do this without milk? Would a nut milk work?

    • Hi Catherine, I’ve not tested it with a nut milk, but if you regularly use nut milks in place of regular milk, then the substitution should work. You could also omit the milk completely. The resulting frittata may not be as rich but it will still be tasty! 🙂 Hope this is helpful!