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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Morning Food; Margaret S. Fox Ingredients:
9 large eggs |
2 tablespoons minced parsley |
1/4 cup grated dry cheese (parmesan, asiago, or dry jack) |
salt |
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) |
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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