Friday, February 25, 2011

Vegetable Frittata with Herbs and Goat Cheese

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

This frittata is just lovely to look at and especially tasty.  If you are observing Meatless Monday, here's another recipe to add to your meatless repertoire.  Try different vegetables and other cheeses for variety.  Serve this at room temperature with a bit of salsa on the side or maybe a crisp salad.  Carol’s Curried Cucumbers (recipe on this blog) would be a nice accompaniment for this dish too.  This lunch menu would be great for a picnic or your EasyLunchBox!  Everything can be made ahead so you'll be able to have a stress free morning before work or school.   Be sure to purchase 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.

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