Vegetable Frittata with Herbs and Goat Cheese

Recipe from The Bon Appétit Cookbook and Husband-Tested in Alice’s Kitchen
6 Servings

I made this dish for a birthday celebration dinner party. This frittata is just lovely to look at and especially tasty. Frittatas are a perfect dish for vegetarians too. I served this at room temperature with a bit of salsa on the side and Carol’s Curried Cucumbers (recipe on this blog) over fresh spinach leaves. This dinner menu would be great for a picnic! For dessert, I made Summer Fruit in Mascarpone Cream (recipe on this blog.) Everything was make-ahead so I was able to relax and enjoy my guests. I purchased the ingredients at Lost River Market & Deli.

1 Tablespoon plus 2 teaspoons olive oil
2 medium-size red-skinned potatoes (about 9 oz.) sliced 1/8” thick
1 medium onion, halved and thinly sliced
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips (Use red if yellow isn’t available.)
1 Tablespoon fresh marjoram or thyme or 1 teaspoon dried
2 teaspoons minced fresh rosemary or ¾ teaspoon dried
1 ¼ teaspoon salt, divided
1 Tablespoon fresh sage or 1 teaspoon dried
9 large eggs
1 Tablespoon chopped fresh dill or 1 teaspoon dried dill weed
½ teaspoon freshly ground pepper
4 oz. chilled soft fresh goat cheese, crumbled (about 1 cup) divided

Heat 1 Tablespoon oil in a 12 inch non-stick oven-proof skillet over medium-low heat. Add potatoes, onion, peppers, marjoram, rosemary, ½ teaspoon salt and sage. Cook 5 minutes, stirring occasionally. Cover and cook until the potatoes are tender, stirring occasionally, about 15 more minutes. Cool vegetable mixture in skillet for 5-10 minutes. (This part can be prepared up to 2 hours ahead. Let stand at room temperature.)

Preheat oven to 350°F. Whisk eggs, dill, remaining ¾ teaspoon salt, and pepper in a large bowl to blend. Mix in 3 oz. goat cheese. Transfer several potato slices and bell pepper strips to a small dish and reserve. Stir remaining vegetable mixture into egg mixture.

Wipe the skillet clean and add remaining 2 teaspoons of oil; heat over medium-high heat, tilting the skillet to coat bottom with the oil. Pour egg-vegetable mixture into the skillet, carefully stirring vegetables to distribute evenly. Arrange the reserved vegetables on top and sprinkle with the remaining 1 oz. cheese. Cook until sides of the frittata begin to set, about 2 minutes.

Transfer the skillet to the oven; bake until frittata is set in the center, about 15 minutes. (If your skillet handle is not oven-proof, cover the handle with two layers of heavy duty foil.) Run a spatula around the edge of the frittata to loosen from the skillet.

Slide out onto a large platter or cutting board. Serve the frittata hot or cover loosely with foil and let stand at room temperature for up to 2 hours. Garnish the frittata with herb sprigs, if desired. Cut frittata into wedges and serve.