breakfasts/ vegetarian

Herb and Goat Cheese Frittata

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Sunday’s… sleeping in, lazy days, newspaper sprawled across the table.  And brunch. This is what I always hope for my Sunday’s. Of course it’s rarely that easy.  But brunch can be easy. At least this brunch. A few roasted potatoes and a quick and delicious Herb and Goat Cheese Frittata for two.

herb and goat cheese frittata

I found some great goat cheese from Drake Family Farm at my local farmers market and grabbed some eggs from La Bahn Ranch as well. The other ingredients can be swapped out for seasonal veggies and herbs, but this is my favorite combo: parsley, bell peppers and zucchini.

The first thing to do is dice up your potatoes, season them and get them in the oven.

herb and goat cheese frittata

herb and goat cheese frittata

Slice up the peppers and zucchini and sauté them until they are soft. (Tear up the parsley and set aside for now.)

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herb and goat cheese frittata

Remove the veggies from the heat and add in the eggs.

herb and goat cheese frittata

Top with goat cheese and herbs and pop in the oven.

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herb and goat cheese frittata

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herb and goat cheese frittata

Some good ingredient swaps would be basil or dill for the herbs and for a little heat, try some jalapeños.  And I’ll probably add extra cheese next time because you can never have too much cheese!

Good food for an easy Sunday brunch.

Herb and Goat Cheese Frittata

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 2

Herb and Goat Cheese Frittata

Ingredients

  • 1 cup red potatoes, diced
  • 2 1/2 tsp evoo
  • 1/8 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/2 cup red bell pepper, thinly sliced
  • 1/2 cup zucchini, thinly sliced into rounds
  • 1 Tbs milk
  • 2 eggs
  • 2 egg whites
  • 3 Tbs crumbled goat cheese
  • 2 Tbs fresh parsley, torn into small pieces

Instructions

  1. Preheat oven to 400°
  2. Toss 1 cup diced red potatoes with 1 tsp olive oil and 1/8 tsp kosher salt. Arrange on a baking sheet. Bake until potatoes are tender, approx 20 minutes, turning once
  3. In a medium oven-safe skillet add evoo and sauté the red pepper and zucchini over med-high heat. When softened, approx four minutes, remove from heat
  4. In a bowl, whisk the eggs, egg whites and milk together. Add to skillet. (I like to stir things a bit at this point, to make sure the veggies are spread out evenly.) Add the goat cheese, parsley and pepper
  5. Place skillet in oven and bake until set, approx 15 minutes
  6. Serve with roasted potatoes

Notes

Use organic, locally sourced ingredients whenever possible

http://farmtotablela.com/herb-and-goat-cheese-frittata/

 

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