Ingredients
Method
- Preheat your oven to 325°F (165°C) and grease a 9-inch (23cm) cast iron skillet or oven-safe saucepan with 1.0 tbsp. (14g) of coconut oil to ensure a non-stick finish.
- In a large mixing bowl, whisk the 4. 0 eggs (200g) vigorously; once aerated, fold in the diced tomatoes, chives, dill, minced garlic, red pepper flakes, and goat cheese.
- Pour the egg mixture into the prepared skillet, spreading the ingredients evenly with a spatula to ensure every bite of your Tomato Dill Frittata is packed with flavor.
- Place the skillet in the center rack of the oven and bake for approximately 35 minutes, or until the center is set and the edges are slightly golden brown.
- Remove from the oven and let it rest for 5 minutes before slicing; garnish with a few extra sprigs of fresh dill and chives for a professional presentation.
- Don't Over-Whisk: While you want the eggs combined, over-whisking can cause the frittata to rise like a soufflé and then collapse into a dense, rubbery texture once it hits the cool air.
- Whisk until just combined.
- Sauté for Depth: If you have an extra five minutes, lightly sauté the minced garlic in the coconut oil before adding the egg mixture. This mellows the sharp garlic bite and infuses the oil with more flavor.
Room Temperature Ingredients: Take your eggs out of the fridge about 20 minutes before whisking. Room-temperature eggs incorporate more air, resulting in a fluffier, more pillowy Tomato Dill Frittata.
The "Jiggle" Test: To avoid a dry frittata, pull it from the oven when the center has a very slight jiggle. The residual heat from the cast iron skillet will finish the cooking process perfectly while you let it rest.