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Two-Tomato, Basil, Goat Cheese Frittata

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 4
Juicy grape and plum tomatoes combine with fresh basil and creamy goat cheese for a wow-worthy breakfast or brunch dish.


  • 2 large egg whites
  • 6 large eggs
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup 1% milk
  • 1 pint grape tomatoes
  • 2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons olive oil
  • 3 plum tomatoes, seeded and thinly sliced
  • 1/2 cup finely chopped fresh basil
  • 2 ounces crumbled goat cheese

Nutrition Information

  • calories 201
  • fat 12.2 g
  • satfat 4.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 16 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 321 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat broiler to high. Combine egg whites, eggs, salt, pepper, and milk; stir with a whisk.

  2. Heat a 9-inch cast-iron skillet over ­medium heat. Sauté grape tomatoes and thyme in olive oil until tender.

  3. Layer in plum tomatoes and basil.

  4. Sprinkle with crumbled goat cheese.

  5. Carefully pour egg mixture over cheese. Cook over medium heat 5 to 6 ­minutes or until eggs are partially set; then broil 5 inches from heat for 2 to 3 minutes or until browned and almost set.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit