If you’re searching for a dish that feels both indulgent and fresh at the same time, then the Baked Frittata with Pesto, Roasted Tomatoes & Goat Cheese Recipe is going to steal your heart. This vibrant baked frittata is a celebration of comforting eggs paired with the bright, herbaceous layer of pesto, sweet roasted tomatoes that burst with flavor, and the tangy creaminess of goat cheese. It’s an impressive yet surprisingly simple recipe that delivers a perfect harmony of textures and tastes—a true crowd-pleaser whether for brunch, lunch, or a cozy dinner.
Ingredients You’ll Need
Gathering the right ingredients is key to making this frittata shine. Each component is carefully chosen to boost flavor and add a beautiful contrast in texture and color, creating a dish that’s as delightful to the eyes as it is to the palate.
- Olive oil (1-2 Tbsp): A drizzle for sautéing onions that brings a subtle fruitiness and helps develop sweetness.
- Sweet onions (1 cup, finely chopped): Adds gentle sweetness and a tender bite that balances the savory eggs.
- Garlic (2 cloves, minced): Infuses the frittata with a fragrant, savory depth.
- Large eggs (12): The rich, fluffy base that holds everything together, making the frittata satisfyingly hearty.
- Prepared pesto (⅓ cup): A vibrant herbaceous punch that lifts the whole dish with fresh basil and garlic notes.
- Salt (1 tsp): Essential for seasoning and highlighting all the flavors.
- Pepper (½ tsp): Adds just the right amount of subtle heat and complexity.
- Roasted tomatoes (1 cup, cut into ½-inch pieces): Sweet, caramelized, and juicy, they offer a lovely burst of freshness.
- Arugula (1 cup, torn into bite-sized pieces): Peppery green leaves that add lightness and a slight bite.
- Goat cheese (6 oz, crumbled): Creamy and tangy, it melts into heavenly pockets of flavor throughout the frittata.
How to Make Baked Frittata with Pesto, Roasted Tomatoes & Goat Cheese Recipe
Step 1: Sauté the Onions and Garlic
Start by heating your olive oil in a medium skillet over medium heat, then add the finely chopped sweet onions. Sauté them for about 5 to 7 minutes until they become translucent and start to sweeten—this slow cooking builds a gentle caramelization that will enrich the frittata’s flavor. Next, add the minced garlic and sauté for another 2 to 3 minutes, letting the garlic become fragrant without browning. Once done, set aside and allow the mixture to cool to near room temperature so it doesn’t curdle the eggs later.
Step 2: Mix the Egg Base
In a large mixing bowl, whisk together the eggs with the prepared pesto, salt, and pepper. This creates a vibrant, herby custard that will envelop all the other ingredients. The pesto is what transforms this dish from simple eggs into something bursting with Mediterranean charm.
Step 3: Combine the Ingredients
Gently fold the roasted tomatoes, torn arugula, crumbled goat cheese, and cooled onion-garlic mixture into the egg and pesto blend. Make sure everything is evenly distributed without overmixing, so each bite gets a bit of every delightful flavor and texture.
Step 4: Bake Your Frittata
Prepare a 9 x 9-inch square baking dish by spraying it with non-stick cooking spray, ensuring a smooth release once baked. Pour the egg mixture evenly into the dish and place it in the preheated oven at 350 degrees. Bake for 42 to 48 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean—this means your frittata is perfectly set but still tender.
Step 5: Serve and Enjoy
Once baked, let your frittata cool for a few minutes before slicing. Serve warm with an extra spoonful of pesto if you like, which adds a fresh burst of flavor to each slice and makes this simple dish feel utterly luxurious.
How to Serve Baked Frittata with Pesto, Roasted Tomatoes & Goat Cheese Recipe
Garnishes
Adding a touch of fresh herbs like basil or extra arugula leaves on top not only makes the dish visually stunning but also elevates the flavor with more fresh, green notes. A sprinkle of toasted pine nuts or a drizzle of high-quality olive oil can also add welcome texture and richness.
Side Dishes
This frittata pairs beautifully with a crisp green salad dressed with lemon vinaigrette or a platter of roasted seasonal vegetables for a light, nutritious meal. For brunch, crusty artisan bread or warm croissants complete the experience perfectly.
Creative Ways to Present
Try serving the frittata in individual ramekins for an elegant touch at dinner parties, or cut it into small squares and serve as savory finger food at gatherings. Layering it with additional goat cheese dollops on top before baking creates gorgeous pockets of creamy indulgence that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover slices of this baked frittata keep well in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld and develop, making each serving just as delicious when enjoyed chilled or reheated.
Freezing
If you want to save portions for later, this frittata freezes well. Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag. They can be stored for up to one month without losing flavor or texture.
Reheating
To reheat, gently warm the frittata slices in a microwave or oven until heated through, being careful not to overcook them so they stay tender and moist. A quick remind to serve with a fresh dollop of pesto to refresh the vibrant flavors.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works wonderfully and makes the recipe quick and easy. Just choose a high-quality pesto for the best flavor, or use homemade if you have the time for a fresh touch.
What if I don’t have goat cheese? Can I substitute?
Yes, you can substitute goat cheese with feta or ricotta for a different but still delicious creamy texture. Just choose a cheese that melts well and has a tangy flavor to complement the pesto and tomatoes.
Is it possible to make this recipe dairy-free?
To make it dairy-free, skip the goat cheese or replace it with a dairy-free cheese alternative. The frittata will still be flavorful thanks to the pesto and roasted tomatoes, but the creamy tanginess from the cheese will be missing.
Can I prepare this frittata in advance for a brunch?
Definitely! You can prepare everything a day ahead, keep the mixture refrigerated, and then bake it fresh in the morning. It makes hosting brunch stress-free without compromising on freshness or flavor.
How do I ensure my frittata is perfectly cooked?
Bake it until the center is set and a toothpick inserted comes out clean. Avoid opening the oven door frequently to prevent temperature drops, and let it rest a few minutes out of the oven so it finishes setting evenly.
Final Thoughts
There is something truly wonderful about a Baked Frittata with Pesto, Roasted Tomatoes & Goat Cheese Recipe that invites warmth and joy with every bite. Whether you’re making it for a laid-back weekend brunch, a casual dinner with friends, or prepping ahead for busy mornings, this dish is sure to become a beloved staple in your kitchen. I encourage you to give it a try and enjoy the gorgeous blend of flavors and textures that make this frittata feel both special and approachable.
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Baked Frittata with Pesto, Roasted Tomatoes & Goat Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
This baked frittata with pesto, roasted tomatoes, and goat cheese is a flavorful and hearty dish perfect for breakfast, brunch, or a light dinner. Creamy goat cheese melds with fresh pesto and sweet roasted tomatoes, all brought together in a fluffy egg base baked to perfection. The addition of sautéed onions and garlic adds depth, while arugula offers a fresh, peppery bite.
Ingredients
Vegetables & Aromatics
- 1 c sweet onions (finely chopped)
- 2 cloves garlic (minced)
- 1 c roasted tomatoes (cut into ½-inch pieces)
- 1 c arugula (torn into bite-sized pieces)
Egg Mixture
- 12 large eggs
- ⅓ c pesto (prepared)
- 1 tsp salt
- ½ tsp pepper
Cheese
- 6 oz goat cheese (crumbled)
Others
- 1–2 Tbsp olive oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the frittata.
- Sauté Onions: Drizzle olive oil into a medium skillet and add the finely chopped onions. Sauté over medium heat for 5-7 minutes until the onions turn translucent and soft.
- Add Garlic: Add the minced garlic to the skillet with the onions and sauté for an additional 2-3 minutes. Remove from heat and let the mixture cool to close to room temperature to avoid cooking the eggs prematurely.
- Combine Egg Mixture: In a large bowl, whisk together the 12 eggs, prepared pesto, salt, and pepper until fully blended and smooth.
- Add Vegetables and Cheese: Stir in the roasted tomatoes, arugula, crumbled goat cheese, and the cooled onion-garlic mixture to the egg mixture until everything is evenly incorporated.
- Prepare Baking Dish: Spray a 9 x 9-inch square baking dish with non-stick cooking spray to ensure easy removal of the baked frittata.
- Bake: Pour the frittata mixture into the prepared baking dish. Bake in the preheated oven for 42-48 minutes, or until a toothpick inserted in the center comes out clean and the eggs are set.
- Serve: Allow the frittata to cool slightly, then serve slices with additional pesto if desired, and enjoy your flavorful dish.
Notes
- You can prepare the roasted tomatoes ahead of time or use store-bought ones to save time.
- For a dairy-free version, substitute goat cheese with a vegan cheese alternative or omit it.
- Adding fresh herbs like basil or parsley can enhance the flavor profile.
- Make sure to cool the sautéed onions and garlic before mixing with eggs to avoid curdling.
- This dish can be served warm or at room temperature, making it versatile for any meal.
