Make it a Meal: Serve with home fries and a salad of mesclun greens. In the morning: Cook frittata. With a little prep, a breakfast of Herby Frittata with Vegetables and Goat Cheese enables you to enjoy weekend-style food on any weekday morning. This recipe from Martha Stewart's recent cookbook "Martha Stewart's Cooking School," is versatile. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Any cooked vegetables can be substituted for the squash filling. Crumble the goat cheese evenly over the top, and put it in the oven until golden on top, about 3 to 5 minutes. This one features tangy goat cheese and sweet red bell peppers. Invert or slide frittata onto a plate and cut into 6 wedges. Stir together egg mixture. Whether it's for a weekend brunch or a weeknight dinner, you can't go wrong with this goat cheese, spinach and sweet potato frittata. Cook, undisturbed, until edges are set, about 2 minutes. Let the frittata cool in the pan for 15 to 20 minutes before transferring to a cutting board and serving warm. Ingredient Checklist 1 tablespoon extra-virgin olive oil 1 cup chopped yellow onion (from 1 medium onion) The goat cheese also can be left ... Mushroom and Scallion Frittata by Martha Stewart. Add the onion and ½ teaspoon each salt and pepper and cook, stirring occasionally, until golden brown, 3 to 4 minutes. Cut into squares or wedges and serve. Serve warm or at room temperature. Or let sit for 30 minutes to heighten flavor and serve at room temp. * Sprinkle goat cheese throughout, crumbling with your fingers. 6. Transfer the pan to the oven and bake until the frittata is puffed, golden, and set in the middle, about 26 to 30 minutes. Slightly cool the frittata in the pan before slicing. The night before: Blanch asparagus. A frittata is a baked omelet that requires no flipping. Heat oven to 400° F. Heat 1 tablespoon of the oil in a medium ovenproof nonstick skillet over medium-high heat.