Goat Cheese Frittata
July 1, 2024
A frittata is a baked omelet – far easier than a normal omelet because it skips that pesky step of flipping it. To make a really good frittata you should have a large (8-inch) well-seasoned cast iron skillet. Be sure to not overcook your frittata under the broiler – slightly undercooked is better, really!
SERVINGS
6-8
PREP TIME
30 min
COOK TIME
15 min
Ingredients
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6large eggs
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2large egg whites
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1/2teaspoon dried basil
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1/2teaspoon dried oregano
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1/2teaspoon salt
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1/8teaspoon freshly ground black pepper
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1tablespoon water
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2tablespoons olive oil
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2tablespoons minced shallots
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1teaspoon minced garlic
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1/2cup diced red bell pepper
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1/2cup diced zucchini
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1cup asparagus, woody stems removed, cut into 1-inch pieces
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1/4cup Montchevré Plain Goat Cheese, large crumbles
Directions
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1
Position rack in upper third of oven; heat broiler to medium high.
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2
Whisk eggs, herbs, salt, pepper and water in a medium bowl.
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3
Heat oil in an 8” cast iron skillet over medium heat.
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4
Add shallots and garlic and cook for 1 minute, then add bell pepper, zucchini and asparagus and cook, stirring constantly, for 2 minutes to release flavors.
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5
Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with the cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Remove and cut into 6 pieces.