Photo of Goat cheese  and herb frittata by WW

Goat cheese and herb frittata

Total Time
22 min
15 min
7 min
For a winning breakfast or brunch, try our cheesy herb frittata. It's packed with the freshest flavors of summer. Dijon mustard is the secret ingredient in this frittata. It adds a sharp, tangy flavor to this dish that makes a nice pairing with the dill. We suggest cooking the frittata in a heavy pan. A heavy pan will conduct heat even after you pull it out of the oven so you will want to pull it out of the oven before it's completely cooked because it will continue to cook as it cools. Serve the frittata with a fresh fruit salad or spinach salad. It also makes a delicious one-dish dinner.


Egg white(s)

12 large, or 16 oz refrigerated egg whites

Fat free sour cream

¼ cup(s)

Dijon mustard

2 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Fresh parsley

½ cup(s), fresh, chopped


2 Tbsp, fresh, chopped

Semisoft goat cheese

4 oz, crumbled


  1. Preheat broiler. Coat a large ovenproof skillet with cooking spray and warm over medium heat.
  2. In a large bowl, whisk together egg whites, sour cream, mustard, salt and pepper; stir in parsley, dill and goat cheese.
  3. Pour into skillet and cook until almost cooked through to the surface, about 5 to 6 minutes. Note: Frequently smooth the surface of the frittata with a spatula, and lift the mixture from the sides of the pan to allow any uncooked eggs to run to the bottom.
  4. When approximately 1/2 inch of the surface is still uncooked, place frittata under broiler and broil until cooked through and golden on top, about 1 to 2 minutes. Cut into 4 slices and serve.