Roasted Tomato and Goat Cheese Frittata

Frittatas check a lot of boxes. They are low-carb, vegetarian (but not vegan), high in protein, and – best of all – easy. Here’s a recipe for the best frittata I’ve ever made (and I’ve made a lot!). The trick is not to overbeat the eggs. Fluffy eggs are great for some dishes, but in frittatas, this incorporates too much air and leads to deflation and sogginess after baking.


  1. Approx. 10 small Campari tomatoes (or other sweet tomatoes)
  2. 3 cloves garlic
  3. 1 tbsp olive oil
  4. 8 large eggs
  5. 0.5 cups of cream or high-fat milk
  6. Freshly ground pepper, salt, and chopped chives to taste
  7. 2 tbsps butter
  8. 1 small red onion
  9. Approx. 120 g herbed goat cheese


  1. Baking dish (preferably cast-iron) for the tomatoes.
  2. A frying pan (preferably non-stick) that can go in the oven.

Pictures are below the steps if you prefer a visual.

  1. Roast the tomatoes
    1. Preheat oven to 350.
    2. Cut tomatoes in half into the baking dish. Add olive oil and pepper to taste.
    3. Roughly chop (do not mince) garlic and toss to combine.
    4. Roast for 1.5-2.5 hrs until the smell is too good to resist any longer.
    5. Leave the oven on. You’ll be using it soon!
  2. Fry the onions with butter on medium heat in the frying pan.
  3. Meanwhile, combine eggs, milk, pepper, salt, and chives with care and patience. Do not beat or mix too quickly; this will incorporate too much air into your eggs.
  4. Once the onions are mostly clear, pour in the eggs and mix gently.
  5. Place the tomatoes individually with a fork and distribute them throughout the frittata.
  6. Slice the goat cheese and place throughout (I went overboard and used about 180 grams of goat cheese. I’d recommend closer to 120).
  7. Once the egg sets on the sides, transfer the entire pan into the oven.
  8. Bake for approximately 30-45 minutes, until the frittata looks done. Serve immediately.


DSC_0536.jpgTomatoes tossed with olive oil and roughly chopped garlic

DSC_0546.jpgTomatoes after roasting
(I’m not sure why they look so stewed in the photo – they looked more roasted in real life)

DSC_0542.jpgSauteed onions

DSC_0549.jpgThe eggs are set at the edges and ready to transfer to the oven.

DSC_0552.jpgCompleted frittata


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