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Goat Cheese FrittataGoat Cheese Frittata

Goat Cheese Frittata

A frittata is a baked omelet, far easier because it lacks that pesky step of flipping it. To make a really good frittata you should have a large (8 in) well-seasoned cast iron skillet, and be sure to not overcook it under the broiler. Slightly undercooked is better, really!
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Goat Cheese Frittata
Goat Cheese Frittata
Prep Time25 Minutes
Servings6
0
Ingredients
6 organic large eggs
2 organic large egg whites
½ teaspoon L&B Dried Basil
¼ teaspoon L&B Dried Oregano
½ teaspoon salt
â…› teaspoon black pepper, freshly ground
1 tablespoon water
2 tablespoons L&B Extra Virgin Olive Oil
2 tablespoons shallots, minced
1 teaspoon garlic, minced
½ cup red bell pepper, diced
½ cup zucchini, small dice
1 cup asparagus, woody stems removed, cut into 1-inch pieces
¼ cup plain goat cheese, large crumbles
Directions
  1. Position rack in upper third of oven; heat broiler to medium high.
  2. Whisk eggs, herbs, salt, pepper and water in a medium bowl.
  3. Heat oil in an 8” cast iron skillet over medium heat.
  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.
  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.
25 minutes
Prep Time
0 minutes
Cook Time
6
Servings

Directions

  1. Position rack in upper third of oven; heat broiler to medium high.
  2. Whisk eggs, herbs, salt, pepper and water in a medium bowl.
  3. Heat oil in an 8” cast iron skillet over medium heat.
  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.
  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.