Tomato, Potato, Herb, and Goat Cheese Frittata

This frittata is relatively easy to throw together. Herbs and cheese can be subbed out with whatever you may have on hand at the moment. It's a great way to make breakfast for the week and just cut a slice off as needed. Add ham if you wish.


1 tablespoon olive oil
1 clove garlic, minced
2 teaspoons fresh oregano
2 teaspoons fresh thyme
1/4 c. chives
1 lb potatoes sliced into thin half moons
2 medium tomatoes
2 ounces goat cheese
handful of mini sweet peppers
4 eggs
1/4 cup milk
1/4 teaspoon salt

1.Preheat oven to 375F.

2.In an 8" cast iron skillet over medium heat, add olive oil. Add potatoes and garlic to pan and cook for 5 minutes. Mince herbs and dice peppers and tomatoes, discarding juicy parts of the tomato. Add to pan and cook for 2-3 minutes.

3.Whisk milk, eggs, and salt together. Pour over tomato mixture and sprinkle with goat cheese. Cook for 1-2 minutes on stove top until bottom is set. Finish in the oven for 10-15 minutes or until egg is set.

(Recipe adapted from