Sun-Dried Tomato Goat Cheese Frittata
 
Makes 1 (10-inch) frittata
Ingredients
  • 12 large eggs, divided
  • ½ cup sour cream
  • 4 slices thick-cut bacon, cooked and chopped
  • ¾ cup fresh baby spinach, stems removed
  • ½ cup goat crumbled cheese
  • ⅓cup oil-packed, julienned sun-dried tomatoes, drained
  • 1½ teaspoons (4.5 grams) kosher salt
  • ¾ teaspoon (1.5 grams) ground black pepper
  • Garnish: fresh baby arugula
Instructions
  1. Preheat oven to 350°F. Spray a 10-inch oven-safe skillet with cooking spray.
  2. In a large bowl, whisk together 2 eggs and sour cream until smooth. Gradually whisk in remaining 10 eggs. Stir in bacon, spinach, goat cheese, tomatoes, salt, and pepper. Pour into prepared skillet.
  3. Bake until golden brown and center is set, 25 to 30 minutes. Garnish with arugula, if desired.
Recipe by Bake from Scratch at https://bakefromscratch.com/sun-dried-tomato-goat-cheese-frittata/