I love breakfast for...breakfast, lunch, and dinner. Love having this meal around to reheat any time of day. It packs up really well and travels to work with me on a regular basis.

Goat Cheese & Veggie Frittata


  • 8 eggs
  • 1/8 cup half and half
  • 1/8 cup milk
  • 2 garlic cloves
  • 1/4 cup crumbled goat cheese
  • 1 cup spinach
  • 1/2 cup grape tomatoes
  • salt to taste
  • pepper to taste
  • olive oil
Credit: Jaci Bjorne, TSM
Credit: Jaci Bjorne, TSM


  1. Preheat oven to 400º
  2. Whisk the eggs, half and half, milk, garlic, salt and pepper.
  3. Heat olive oil in an oven-safe skillet and add the mushrooms and zucchini, stirring until soft. Add spinach and tomatoes, and stir for one minute.
  4. Add the egg mixture and shake the pan to distribute. Sprinkle with goat cheese.
  5. Bake for 15 to 20 minutes until the eggs are set.
  6. Season to taste and serve.
Credit: Jaci Bjorne, TSM
Credit: Jaci Bjorne, TSM

Tips & Tricks

You can add any veggies you would like to this recipe. It would even be good with some cooked sausage or bacon. Once it is fully cooked, just pop it in the fridge and scoop out wedges to reheat throughout the week.

Another of my breakfast at any time of day favorites is biscuits and gravy. Might have to explore that recipe soon.

My pan is the Always Pan from Our Place and I am absolutely obsessed with it. I use it for everything and it is oven-safe. Do not put it in the dishwasher, though. That's bad news.

I have attached a printable pdf of the recipe below.

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