We make this goat cheese and pesto frittata for breakfast when we’re hosting friends and family. It’s easy to whip up and packed with lots of flavor.
You know you have a great recipe when your guests go back for seconds and that’s exactly why we’re sharing it with you!
Goat Cheese Pesto Frittata Recipe
Quick Goat Cheese & Pesto Frittata
Ingredients
- 1/3 cup of your choice of milk ( use hemp milk for dairy-free)
- 3 garlic cloves, minced
- 1 shallot, diced
- 1/3 cup of your favorite pesto
- 1/4 tsp red pepper flakes
- 1/2 lemon, zested
- 1/4 cup basil, chiffonade
- 1/2 tsp himalayan salt
- 1/2 tsp black pepper
- 3 tbsp EVOO
Instructions
- Preheat oven to 425 F. In a mixing bowl, combine together eggs, milk, and lemon zest. Whisk until mixed through.
- Sauté the garlic and shallot on medium for 1 -2 minutes and let cool. Then stir in the cooked shallot and garlic along with the goat cheese, basil and pesto into the eggs mixture. Season with salt and freshly cracked black pepper.
- Using a baking dish or cast iron skillet, grease with butter, ghee, olive oil or your favorite cooking spray. Pour the frittata egg mixture into the baking dish. Bake for 20 minutes or until puffy and cooked through. Let cool for 5-10 minutes before cutting and serving. Enjoy!
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If you have any goat cheese and basil left over smear some goat cheese over top and sprinkle on more basil to kick up the flavor and wow factor even more!
Bon Appetit!
Emily & Barbie
