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Goat Cheese Frittata

A frittata is a baked omelet, far easier because it lacks that pesky step of flipping it. To make a really good frittata you should have a large (8 in) well-seasoned cast iron skillet, and be sure to not overcook it under the broiler. Slightly undercooked is better, really!
Servings 6 servings
Prep Time 25 minutes

Ingredients

  • 6 Lunds & Byerlys organic large eggs
  • 2 Lunds & Byerlys organic large egg whites
  • 1/2 tsp Lunds & Byerlys dried basil
  • 1/4 tsp Lunds & Byerlys dried oregano
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper freshly ground
  • 1 tbsp Water
  • 2 tbsp California Olive Ranch Olive Oil
  • 2 tbsp shallots minced
  • 1 tsp garlic minced
  • 1/2 cup red bell pepper diced
  • 1/2 cup Zucchini small dice
  • 1 cup asparagus, woody stems removed cut to 1
  • 1/4 cup Montchevre plain goat cheese large crumbles

Instructions

  1. Position rack in upper third of oven; preheat broiler to medium high.
  2. Whisk for 3 minutes eggs, herbs, salt, pepper and water in a medium bowl. Heat oil in a 8” cast iron skillet over medium heat. Add shallots and garlic and cook for 1 minute, then add bell pepper, zucchini and asparagus and cook, stirring constantly, for 2 minutes to release flavors.
  3. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with the cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Remove and cut into 6 pieces.

Recipe Notes

Nourish Tip: Instead of serving with the typical side of toast, try serving with a green salad lightly dressed in olive oil and lemon juice.