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Roast Vegetable Frittata with Goat Cheese

Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Breakfast, Brunch
Keyword: breakfast, eggs, frittata
Servings: 8


  • oven safe pan/cast iron skillet


  • 1 bunch red chard, roughly chopped  (tough stems discarded) 
  • 1 pint cherry or grape tomatoes 
  • 2 tbsp extra virgin olive oil 
  • 1 tbsp red wine vinegar 
  • salt and pepper, to taste 
  • 1 tbsp minced garlic
  • 1 tbsp honey
  • 8 large eggs, beaten 
  • 1/2 cup heavy cream
  • 4 oz goat cheese, crumbled 
  • fresh basil, for garnish (if desired)


  • 1. Preheat oven to 425 degrees.
    2. Add tomatoes and chopped chard to a large, deep oven sage pan or cast iron skillet.
    3. Toss tomatoes and chard in olive oil, salt and pepper and red wine vinegar.
    4. Transfer to preheated oven, and roast for 15 minutes.
    5. After 15 minutes, remove from oven, and add honey and garlic. Toss to combine.
    6. Return to oven, and roast 15-20 minutes more, until tomatoes are soft and slightly caramelized.
    7. Remove from the oven, and reduce oven’s heat to 350 degrees.
    8. Beat together eggs and heavy cream in a large mixing bowl. Add the mixture to the pan with the veggies, and toss to combine.
    9. Top with crumbled goat cheese.
    10. Return to oven, and bake at 350 for 20 minutes, until eggs are set.
    11. Allow to cool at least 15 minutes, and serve. Garnish with fresh torn basil leaves, if desired.