A frittata is something that I’ve wanted to try making for ages (thanks to my love for eggs), yet its fancy name and the seemingly high-skill level needed made me steer clear of attempting the dish. Luckily, I nabbed fresh eggs from this week’s market – the most critical component to a fabulous frittata – and had a weekend guest that I was hoping to impress so I decided it was time to push my fears aside.
Turns out, a frittata is super simple to make, looks gorgeous on a plate and doesn’t have to be chocked full of heavy cream or butter to taste decadent and delicious. Added bonuses: you can squeeze in a few servings of vegetables in this one meal AND it works great as breakfast, lunch, and/or dinner so it is versatile as all heck!
Serves 4-6
8 small red rose potatoes (or 2 large), thinly sliced
½ medium onion, thinly sliced
1 leek (white and light green parts only), halved lengthwise and thinly sliced
1 tablespoon olive oil
4 whole eggs
8 egg whites
2 tablespoons scallions (green onions), finely chopped
1 teaspoon fresh rosemary, finely chopped (or whatever fresh herbs you have on hand)
Salt and pepper
3 ounces goat cheese, crumbled
Preheat oven to 350 degrees. Thinly slice your vegetables (you can easily sub the potatoes, leeks and onion for whatever is in season) then add olive oil and vegetables into a deep-rimmed ovenproof skillet over medium heat and sauté about 8 minutes, until soft. While your vegetables sauté, whisk together whole eggs, egg whites, scallions, herbs, salt and pepper in a medium bowl. Once your vegetables are soft, spread them evenly throughout the skillet and pour egg mixture over the vegetables. Turn heat to low and cook for 8 minutes. Don’t disturb, as eggs need to set.
While they cook, place crumbled goat cheese evenly over the eggs. Once set, transfer skillet to oven and bake for 20-25 minutes, until lightly golden and cooked through. Remove from oven, cut into equal portions and serve warm. I served it with Smitten Kitchen’s Meyer Lemon and Fresh Cranberry scones (that I had made up beforehand, so I just stuck the frozen dough in the oven!)
{ 2 comments }
Yum, yum, yum! This might have to be dinner tomorrow night!
I really love goat cheese it is really delicous. Most of the time I eat it as a dessert or use it to make a salsa.
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