Monday, July 29, 2013
Vegetable Frittata with Goat Cheese
Recipe from William Sonoma
Adapted and Husband-Tested in Alice’s Kitchen
Perfect for Meatless Monday, this recipe uses a variety of summer vegetables, lots of eggs and looks great enough to serve for company. The combination of the veggies and salty goat cheese is a real winning combination. For a quick breakfast, break and scramble the eggs the night before and store in the refrigerator. Chop up the veggies and chill overnight. Then, you'll be ready to go the next morning because the cooking time is so short. Get locally grown produce and local eggs at Lost River Market & Deli.
10 large eggs
1 teaspoon Kosher salt, divided
1½ Tablespoons unsalted butter
4 cups chopped vegetables (For the frittata in the picture, I used a mixture of zucchini, onion, peppers, sweet corn, and a fresh tomato.)
2 teaspoons dried herbs such as thyme, rosemary, oregano
1 Tablespoon chopped fresh flat-leaf parsley
4 oz. goat cheese, crumbled
In a bowl, whisk together the eggs and ½ teaspoon of the salt. Set aside.
In an oven-safe non-stick skillet over medium heat, melt the butter. When it foams, add the veggies and sprinkle with the remaining ½ teaspoon salt and dried herbs. Sauté until crisp tender. Add the parsley and cook for 30 seconds.
Add the eggs and, using a rubber spatula, quickly and lightly stir the eggs in a small circular motion to combine them with the vegetables. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce the heat to low and cook, without stirring, 4 minutes more.
Place the frittata under the broiler for about 4 minutes or until the cheese on top melts and the frittata gets slightly brown. Do not allow the frittata get too dry.
Using the spatula, loosen the edges of the frittata and gently slide it onto a plate or cutting board.