In early spring, all we have growing are chives, but they get a starting role in this dish. The herb goat cheese makes me dream of overflowing herb gardens to come later, and the eggs are from my local farmer who opens up his farm stand in the spring. I love the heartiness of this dish for dinner. (Adapted from Martha Stewart's Cheddar, Scallion and Tomato Frittata). —Katie Curtis
In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add onions and tomatoes, season with salt and pepper, and cook about 5 minutes.
Add eggs and season with salt and pepper, and stir to combine. Sprinkle goat cheese throughout, crumbling with your fingers.
Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes.
Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.