Frittata With Greens, Herbs and Goat Cheese

Total Time
55mins
Prep 30 mins
Cook 25 mins

I adapted this recipe from one I found in an old Martha Stewart Holiday book. I made some adjustments in herbs and took out the potatoes since my husband is low carbing. Added the greens in that I had on hand and voila! Delicious dinner with the Roasted Red Pepper Soup also posted in my cookbook.

Ingredients Nutrition

Directions

  1. Heat a 10-12-inch oven-proof skillet over medium heat.
  2. Add 1 T olive oil.
  3. Sauté pancetta or bacon until browned but not crisp.
  4. Drain on paper towels and set aside.
  5. Without cleaning skillet, toss in chopped garlic and sauté just until fragrant, about 30 seconds.
  6. Immediately toss in chopped greens and sauté until wilted.
  7. Remove to a plate and keep warm.
  8. In a blender, food processor or large bowl, combine eggs, milk, herbs, half the goat cheese and the pepper.
  9. Using a blender or food processor eliminates the need to chop the herbs and works more air into the eggs, giving better volume during cooking.
  10. Preheat oven to 350°F.
  11. Heat butter and oil in same skillet, making sure to work oil up sides of pan.
  12. Return greens to pan and then pour in egg mixture.
  13. Cook over med heat for about 8 minutes until partially set, using a rubber spatula to pull cooked egg away from sides, allowing liquid egg to fall underneath.
  14. Crumble pancetta and remaining goat cheese over top of frittata and move pan to middle of oven, allowing at least 8 inches of headroom for eggs to rise, and cook for 20-25 minutes until completely set in the middle.
  15. Frittata can be served cold, room temp or warm.
  16. It makes a wonderful breakfast, brunch, lunch or dinner with soup and or salad.

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