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Frittata with Wild Onion, Potato, Goat Cheese and Thyme - Vegetarian Recipe


By Foy Update (Visit website)

(1.00/5 - 1 vote)



** I looked at this post on my work computer and holy cow is that frittata glowing?  This is one of the problems with doing PhotoShop on a laptop. If you do make this frittata it will not be florescent I promise.  Note to self: maybe only bump the saturation up just 5% instead of 15%.     

Frittatas aren?t just delicious for breakfast and brunch, they also make delicious filling dinners. This frittata is loaded with spring onions, potato, goat cheese and thyme. We usually do an egg as a main dish meal once a week. Eggs are good vegetarian protein. Plus we get our eggs from a farm house with a sign out front declaring "Brown Eggs $2.00". The hens are free range and organic in all ways but having the official paper work.

This is a great recipe to showcase amazing eggs. If you have the eggs, you probably have everything else on hand. Feel free to substitute sharp cheddar or any other strong flavored cheese if you don't have the goat cheese.

One of the biggest problems with frittatas is that they get over cooked and the egg gets rubbery. Cook's Illustrated suggests half cooking the frittata on the stove and then finishing it in the oven. It works like a charm. Just make sure you have a skillet that can go from stove to oven.

Frittata with Wild Onion, Potato, Goat Cheese and Thyme

2 medium red potatoes, peeled and cut into 1/2 inch cubes
1 tablespoon unsalted butter
1/2 cup wild onion (or regular onion) diced
2 teaspoons fresh thyme, chopped
1 ounce goat cheese
1/4 teaspoon black pepper, ground
6 large eggs, slightly beaten

Step 1: In a sauce pan bring a couple cups of water to a boil; add a teaspoon salt and the potatoes. Reduce heat and simmer until the potatoes are just tender. A fork should go in without breaking the potato, but it shouldn't fall apart either. Drain the potatoes and set them aside.

Step 2: Adjust the oven rack so it is in the upper middle position. Then preheat the oven to 350.

Step 3: In a 10 inch skillet heat the butter until foamy. Put in the wild or spring onions and sauté them until limp and glassy. Then add the potatoes and thyme and toss to coat them in butter. Spread them in a single layer on the bottom of the skillet.

Step 4: Mean while mix the thyme, salt and pepper into the eggs.

Step 5: Pour the egg mixture into the skillet and dollop the goat cheese on top. Allow the frittata to cook a little until the edges start to set 1-2 minutes. Tilt the skillet to ensure the egg is evenly distributed.

Step 6: Pop the frittata into the oven for an additional 2-4 minutes or until the top is just set. Then remove the frittata from the oven and run a rubber spatula along the edge to loosen it then invert it onto a serving plate.

Frittatas can be served warm, room temperature or even cold depending on your preference.

Yields: six servings

Nutrition: 165 calories, 8 grams fat, 2 grams fiber, 9 grams protein



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complete shit
 | Posted the 26/04/2012 13:15:52

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