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Goat Cheese Frittata Recipe

Picture of a Goat Cheese Frittata next to a bottle of Josh wines

“Brunch is always a special occasion, and this simple but elegant goat cheese frittata makes it feel like a celebration.” – Joseph Carr, Founder, Josh Cellars

Looking for an exciting and elevated entree to serve at brunch? We recommend our expertly-curated Goat Cheese Frittata recipe, especially if you’re planning on pairing it with our Josh Cellars Rosé. We suggest pairing this dish with toasted whole-grain bread, breakfast potatoes, and a variety of simple green salads.


  • 5 to 6 ounces arugula, spinach or chard, stemmed and sliced into 1/2-inch ribbons
  • 2 small garlic cloves, minced
  • Salt and pepper
  • Olive oil
  • 8 large organic eggs
  • Pinch of red pepper flakes
  • 2 tablespoons grated parmesan
  • 1/4 pound fresh mozzarella, thinly sliced
  • 3 or 4 slices prosciutto, torn into strips.


  1. Put the greens in a large mixing bowl. Add the garlic, season with salt and pepper and drizzle lightly with olive oil. Toss the greens with your hands to coat the leaves.
  2. In a separate bowl, beat the eggs and season with salt and pepper. Add the red pepper flakes and parmesan. Pour the egg mixture over the greens and stir them together.
  3. Heat a well-seasoned cast iron skillet or 9-inch omelet pan on medium-high. Pour in a film of olive oil and let it heat.
  4. Add the frittata mixture and let it cook briskly, lifting the edges with a spatula and tilting the pan to help the bottom set.
  5. Reduce the heat to prevent the bottom from over-browning and quickly arrange the sliced mozzarella and prosciutto over the surface. Cook for about 3 minutes.
  6. Place a large plate over the pan, then carefully invert the frittata onto the plate.
  7. Return the pan to the heat, add a touch more olive oil, and slip the frittata back into the pan, uncooked side down, for another 2 minutes. (Alternatively, leave the frittata in the pan and finish under a broiler). Slide the frittata onto a platter. Serve slightly warm or at room temperature, cut into wedges.