Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

Morning Food; Margaret S. Fox

Ingredients Nutrition

Directions

  1. 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.
  2. Beat eggs with parsley, dry cheese, salt, and freshly ground black pepper; set aside.
  3. 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.
  4. Add in peppers and saute until soft.
  5. Add in green onions; cook until limp; then add in the thyme.
  6. Sprinkle cayenne pepper over the vegetables and stir to distribute (turn on the broiler).
  7. Increase the heat under the saute pan; add in the egg mixture.
  8. Turn the heat down to medium-low; quickly place goat cheese, cherry tomatoes, and roasted garlic evenly on the surface.
  9. 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.
  10. Peek underneath and make sure the bottom isn’t browning too quickly; if it is, decrease heat.
  11. When the top is set and still moist, place the pan under the broiler for 45-60 seconds, until the top is slightly browned.
  12. Slide frittata out onto a warmed dish and cut into wedges.

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