If you’re looking for a dish that feels like a warm hug any time of day, the Baked Frittata with Pesto, Roasted Tomatoes & Goat Cheese Recipe is an absolute game-changer. This wonderfully vibrant frittata layers creamy goat cheese, bright roasted tomatoes, and peppery arugula with a luscious swirl of pesto, all baked to golden perfection. It’s easy enough for a weeknight breakfast yet elegant enough to impress guests at brunch, packing flavor, texture, and color into every bite. Trust me, this recipe will quickly become one you reach for over and over again.
Ingredients You’ll Need
Don’t be intimidated by fancy names like pesto or goat cheese—this recipe relies on simple, fresh ingredients that each bring something special to the table. Every component plays a vital role, whether it’s the rich creaminess, the subtle sweetness, or the peppery brightness that makes this frittata come alive.
- Olive oil: Adds a silky base for cooking onions and garlic without overpowering their aroma.
- Sweet onions (1 cup, finely chopped): Bring gentle sweetness and soften beautifully when sautéed.
- Garlic (2 cloves, minced): Offers a fragrant kick that’s essential for depth of flavor.
- Large eggs (12): The heart of the frittata, providing structure and richness.
- Prepared pesto (1/3 cup): Infuses herby, nutty goodness that ties all ingredients together.
- Salt (1 tsp): Enhances the natural tastes of the vegetables and cheese.
- Pepper (1/2 tsp): Adds gentle heat and balances the dish’s richness.
- Roasted tomatoes (1 cup, cut into ½-inch pieces): Deliver a luscious burst of umami and juiciness.
- Arugula (1 cup, torn): Lends a peppery freshness and vibrant green color.
- Goat cheese (6 oz, crumbled): Melts into creamy pockets of tangy richness that elevate every forkful.
How to Make Baked Frittata with Pesto, Roasted Tomatoes & Goat Cheese Recipe
Step 1: Prepare the savory base
First, preheat your oven to 350 degrees to ensure it’s ready when your frittata mixture is assembled. Drizzle olive oil in a medium skillet, then add the finely chopped sweet onions. Let them sauté over medium heat for 5 to 7 minutes until translucent and soft, gently coaxing out their natural sugars. Add the minced garlic last, cooking it for another 2 to 3 minutes, careful not to burn it. Then, take the skillet off the heat and let the onions cool to near room temperature; this prevents scrambling when combined with the eggs.
Step 2: Mix the egg and pesto base
In a large mixing bowl, whisk together the 12 large eggs with 1/3 cup of prepared pesto, plus the salt and pepper. This mixture forms the silky foundation that will envelop the veggies and cheese, ensuring the flavors blend beautifully and cook evenly.
Step 3: Combine all flavorful ingredients
Gently fold the sautéed onions and garlic into the egg mixture, followed by the chopped roasted tomatoes, torn arugula, and crumbled goat cheese. Stir just until everything is incorporated, taking care not to overmix and lose that light, airy texture we want for the final frittata.
Step 4: Prepare to bake
Spray a 9 x 9-inch square baking dish with non-stick cooking spray to avoid any sticky messes. Pour your beautifully blended frittata batter into the dish, spreading it evenly so it cooks uniformly. This step sets the stage for a flawless bake.
Step 5: Bake to perfection
Slide the baking dish into your preheated oven and bake for 42 to 48 minutes. You’ll want to test for doneness by inserting a toothpick into the center; it should come out clean without wet batter. When finished, your kitchen will be filled with the inviting aroma of herbaceous pesto balanced by tangy goat cheese and roasted tomato sweetness.
How to Serve Baked Frittata with Pesto, Roasted Tomatoes & Goat Cheese Recipe
Garnishes
Right out of the oven, this frittata is simply delightful. For a fresh finishing touch, dollop a little extra pesto on top or sprinkle some fresh basil leaves. A light drizzle of high-quality olive oil or a pinch of flaky sea salt can also add a gourmet flair that will wow your taste buds.
Side Dishes
This baked frittata pairs wonderfully with a crisp green salad or even a fruity salsa to contrast its creamy, rich textures. Toasted sourdough or crusty baguette slices also make perfect companions, soaking up any leftover pesto or juices.
Creative Ways to Present
For brunch gatherings, cut the frittata into small squares and serve on a platter with toothpicks for easy snacking. You could also serve individual portions topped with a small spoonful of sun-dried tomato chutney or a sprinkle of toasted pine nuts to amp up the flavor and presentation.
Make Ahead and Storage
Storing Leftovers
Leftover pieces of this frittata can be refrigerated in an airtight container for up to 3 days. The flavors actually meld beautifully overnight, making it even tastier when enjoyed cold or gently warmed the next day.
Freezing
If you want to keep this flavorful dish longer, wrap individual slices tightly in plastic wrap and foil before freezing. They’ll keep well for up to 2 months and thaw quickly in the fridge before reheating.
Reheating
To reheat, gently warm portions in the microwave for about 30 to 60 seconds or pop them in a preheated 350-degree oven for 10-15 minutes. Avoid overheating to maintain the creamy texture without drying it out.
FAQs
Can I use fresh tomatoes instead of roasted tomatoes?
Fresh tomatoes can work, but roasting concentrates their sweetness and deepens their flavor, which really elevates this recipe. If using fresh, consider lightly sautéing them first for better texture.
Is this recipe suitable for meal prepping?
Absolutely! The Baked Frittata with Pesto, Roasted Tomatoes & Goat Cheese Recipe stores well and tastes great reheated, making it perfect for grab-and-go meals throughout the week.
Can I substitute the goat cheese?
You can swap goat cheese for feta or ricotta if you prefer, but goat cheese’s tangy creaminess is key to the recipe’s flavor profile. It’s worth trying it as is at least once.
How do I make this recipe vegetarian?
This recipe is already vegetarian-friendly, featuring no meat or animal-derived rennet in the cheese. For vegan substitutions, you’d need to swap eggs and cheese for plant-based alternatives, but it then becomes a different dish altogether.
Can I add other vegetables to this frittata?
Feel free to customize! Spinach, mushrooms, or roasted bell peppers all make excellent additions, just be mindful of moisture content so the frittata sets properly.
Final Thoughts
There’s something truly comforting about the Baked Frittata with Pesto, Roasted Tomatoes & Goat Cheese Recipe. It’s a recipe that never fails to impress with its harmony of fresh, vibrant ingredients wrapped in warm, fluffy eggs. Whether you’re making a cozy breakfast or a fancy brunch spread, I can’t recommend this dish enough. Give it a try, and I promise it will become one of your all-time favorites!
Print
Baked Frittata with Pesto, Roasted Tomatoes & Goat Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 42-48 minutes
- Total Time: 57-63 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Baked Frittata with Pesto, Roasted Tomatoes & Goat Cheese is a flavorful and hearty dish perfect for brunch or a light dinner. Combining fluffy eggs with savory pesto, sweet roasted tomatoes, peppery arugula, and tangy goat cheese, it offers a delicious balance of flavors baked to perfection in the oven.
Ingredients
Vegetables & Herbs
- 1 cup sweet onions, finely chopped
- 2 cloves garlic, minced
- 1 cup roasted tomatoes, cut into ½-inch pieces
- 1 cup arugula, torn into bite-sized pieces
Egg Mixture
- 12 large eggs
- ⅓ cup prepared pesto
- 1 tsp salt
- ½ tsp ground black pepper
Dairy & Oils
- 6 oz goat cheese, crumbled
- 1–2 Tbsp olive oil
- Non-stick cooking spray (for baking dish)
Instructions
- Preheat the oven: Set your oven temperature to 350°F (175°C) to prepare for baking the frittata.
- Sauté onions: Drizzle 1-2 tablespoons olive oil into a medium skillet and add the finely chopped sweet onions. Sauté over medium heat for 5-7 minutes until the onions become translucent and soft.
- Add garlic: Stir in the minced garlic and continue sautéing for an additional 2-3 minutes until fragrant. Remove the skillet from heat and allow the onion and garlic mixture to cool to near room temperature.
- Prepare egg mixture: In a large mixing bowl, whisk together the 12 large eggs, ⅓ cup prepared pesto, 1 teaspoon salt, and ½ teaspoon black pepper until fully combined and smooth.
- Combine ingredients: Fold in the cooled onions and garlic, roasted tomatoes, arugula, and crumbled goat cheese into the egg mixture. Stir gently but thoroughly until evenly incorporated.
- Prepare baking dish: Spray a 9 x 9-inch square baking dish with non-stick cooking spray to prevent sticking.
- Bake the frittata: Pour the egg mixture into the prepared baking dish. Place it in the preheated oven and bake for 42-48 minutes, or until the center is set and a toothpick inserted comes out clean.
- Serve: Remove the frittata from the oven and let it cool slightly. Serve warm with additional pesto if desired and enjoy your flavorful meal!
Notes
- You can prepare the pesto ahead of time or use store-bought for convenience.
- Make sure the sautéed onions and garlic are cooled before adding them to the eggs to prevent premature cooking.
- Feel free to use fresh tomatoes if roasted tomatoes are unavailable; roast them yourself or substitute with sun-dried tomatoes for added flavor.
- For a richer texture, you can mix in a splash of milk or cream with the eggs.
- This frittata can be served hot or at room temperature, making it perfect for meal prep or gatherings.
