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.
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.
Slice up the peppers and zucchini and sauté them until they are soft. (Tear up the parsley and set aside for now.)
Remove the veggies from the heat and add in the eggs.
Top with goat cheese and herbs and pop in the oven.
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!
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
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
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
Place skillet in oven and bake until set, approx 15 minutes
Serve with roasted potatoes
Use organic, locally sourced ingredients whenever possible
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