If you have adult or college-aged children as I do, then you’ll be intimately familiar with the frustration of getting them to sit down long enough to have a healthy meal when they’re fixated on their deadlines. Fortunately, this Lemon-Parsley Goat Cheese Frittata recipe sent to me by my cousin presents a convenient and tasty solution.
A frittata is typically a breakfast egg dish, similar to the likes of the beloved omelet. But instead of neatly tucking the fillings away, in a frittata you mix the fillings in with the eggs in the pan and then finish cooking it in the oven. If your frittata is large enough, you can even cut it up into slices like a pie or cake.
When I make this Lemon-Parsley Goat Cheese Frittata in the morning, I like to help myself then have a few slices set aside and ready to heat whenever my girls decide they want a filling and healthy snack. They’re both in love with this tasty dish and I must confess that I am too! The combination of goat cheese and eggs makes for a soft, creamy, delightfully cheesy base, and the lemon zest provides an unexpectedly bright pop of flavor when you bite in. The chopped parsley also works wonderfully with the egg and cheese, adding a depth of grassy, peppery flavor. This frittata also has a wealth of nutritional value — no butter, no meat, no extra fats.
This recipe makes more than enough for your breakfast, lunch, and dinner when you’re dining alone, but it’s also a wonderful dish to share with friends or family. Happy cooking!Print
Lemon-Parsley Goat Cheese Frittata
This Lemon-Parsley Goat Cheese Frittata is a smooth, fluffy, and above all, a delicious combination of egg and cheese with an extra lemony zing and herby parsley flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves 6 to 8 1x
- Category: Breakfast
- 7 eggs
- 1 lemon, zested
- 3 ounces goat cheese
- 1 tablespoon olive oil
- 1/3 cup Italian parsley, chopped
- Salt and fresh ground black pepper
- Preheat your oven’s broiler.
- In a large mixing bowl, whisk the eggs until well-mixed.
- Stir in the zest of one lemon to the egg mixture.
- Crumble the goat cheese and add to the egg mixture.
- Heat olive oil in a 10-inch cast-iron skillet over medium heat.
- Add Italian parsley to skillet and cook until just wilted.
- Remove from heat and let cool for 2 minutes.
- Add the wilted parsley to the bowl with the egg mixture and stir.
- Pour egg mixture into the skillet and cook over medium heat for 10 to 15 minutes, until the frittata has set.
- To finish the dish, put skillet under the broiler for 3 to 5 minutes, until the frittata has puffed up and turned golden brown.
- Remove from oven-broiler and let rest for 5 minutes.
- Slice and serve warm—or let cool, cut into slices, store in the refrigerator, and reheat when desired.
Parsley is a must-have herb for any kitchen—and every cook should have fresh parsley available to chop at all times. With our How to Grow Parsley Gardening Guide, you’ll have everything you need to know about growing and enjoying this essential herb!
Have you tried this Lemon-Parsley Goat Cheese Frittata recipe? It’s so easy and full of freshness, flavor, and texture—please tell us how it turned out for you.