Prep 45 mins
Cook 30 mins
Morning Food; Margaret S. Fox
- 9 large eggs
- 2 tablespoons minced parsley
- 1⁄4 cup grated dry cheese (Parmesan, Asiago, or dry Jack)
- fresh ground pepper
- 1 1⁄4 cups cubed cooked peeled potatoes
- 3 -4 tablespoons olive oil
- 3⁄4 cup finely chopped red pepper
- 2⁄3 cup finely chopped green onion
- 2 teaspoons fresh thyme leaves
- 1⁄4 teaspoon cayenne pepper
- 3 ounces goat cheese, cut into small cubes (or thin slices, depending on shape)
- 1⁄2 cup cherry tomatoes, cut in half
- 1⁄4 cup roasted garlic (see note)
- Note: to roast garlic—in a saucepan, place the peeled garlic and cover with water; bring to a boil, then decrease heat; simmer for 5-7 minutes until easily pierced with the tip of a knife; drain well; coat the cloves with a generous amount of olive oil and bake at 325° for about 20-25 minutes, stirring occasionally, until caramelized; store in the refrigerator, covered in oil.
- Beat eggs with parsley, dry cheese, salt, and freshly ground black pepper; set aside.
- Heat a large ovenproof saute pan; add in olive oil, and cook potatoes over medium heat until well browned on all sides, about 10 minutes.
- Add in peppers and saute until soft.
- Add in green onions; cook until limp; then add in the thyme.
- Sprinkle cayenne pepper over the vegetables and stir to distribute (turn on the broiler).
- Increase the heat under the saute pan; add in the egg mixture.
- Turn the heat down to medium-low; quickly place goat cheese, cherry tomatoes, and roasted garlic evenly on the surface.
- Decrease heat to low and let cook, slowly, until the edges are set; lift the edges so that uncooked egg can run underneath, and repeat this a couple of times during the next 5 minutes or so.
- Peek underneath and make sure the bottom isn’t browning too quickly; if it is, decrease heat.
- When the top is set and still moist, place the pan under the broiler for 45-60 seconds, until the top is slightly browned.
- Slide frittata out onto a warmed dish and cut into wedges.