Chive and Goat Cheese Frittata

“An egg dish is the simplest thing to make when I do not want to protect since I always have eggs and rubbish on hand,” says Debby Goldsmith, Good Housekeeping associate food director. Serve with mixed baby flora, blunt chuck, and jeer sorbet. GAME PLAN hashes the tomatoes; hash the chives. While the margarine melts, blend eggs with milk and other constituents. As the frittata culinarians, toss salad flora with your favorite dressing.

24040 hours 10 mins0 hours 20 mins


8 large eggs

1/2 c. milk

1/2 tsp. salt

tsp. coarsely ground black pepper

1 medium tomato

2 tbsp. chopped fresh chives

2 tsp. margarine or butter

1/2 package goat cheese


  1. Preheat the oven to 375 degrees F. In a medium bowl, with a wire whisk or fork, mix eggs, milk, salt, and pepper. Stir in diced tomato and chopped chives.
  2. In a nonstick 10-inch skillet with an oven-safe handle (or wrap handle with heavy-duty foil), melt margarine or butter over medium heat. Pour in the egg mixture; drop spoonfuls of goat cheese on top of the egg mixture. Cook for 3 to 4 minutes until the frittata begins to set around the edge.
  3. Place skillet in oven. Bake for 9 to 10 minutes or until the frittata begins to set and a knife inserted in the center comes out clean.