Herby Frittata With Vegetables And Goat Cheese Recipes

SPRING VEGETABLE & GOAT CHEESE FRITTATA

Steps:

• Preheat oven to 435 F.
• In a large bowl, add eggs and beat well. Add cheese, tomatoes, basil, salt, pepper, garlic powder, oregano, and thyme; whisk well to combine; set aside.
• In a medium ovenproof* skillet sprayed with non stick spray, add onions, zucchini, and asparagus pieces; saute over medium high heat for about 5 minutes or until onions are translucent and zucchini is browned.
• Pour egg mixture into skillet, and stir once or twice to combine with vegetables. Cook for 2 minutes over medium heat, without stirring.
• Cut goat cheese into 1/2 inch slices and place on top of the frittata. Transfer skillet to the oven. Cook for 12-15 minutes or until eggs are set.
• Slice and serve immediately.
• *If your skillet has a plastic or rubber handle, cover it in aluminum foil completely. Most skillets can safely go into the oven this way. Be careful when removing any skillet from the oven, the handle is HOT.

ZUCCHINI AND GOAT CHEESE FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• Slice the zucchini lengthwise in half and cut each half into very thin half moon shapes. Melt the butter in a large (preferably nonstick) skillet over medium-high heat. Saute the onion and then add the zucchini. Season with salt and pepper, to taste, and cook just until slightly tender, about 3 to 4 minutes. Spread the onion and zucchini evenly over the bottom of the pan and top with the beaten eggs. Season with salt and pepper, to taste, and allow it to cook until just starting to set at edges. Crumble the goat cheese evenly over the top, and put it in the oven until golden on top, about 3 to 5 minutes. Slightly cool the frittata in the pan before slicing. Serve it from the pan or invert it onto a plate, then slice and serve.

GOAT CHEESE AND RED PEPPER FRITTATA

Steps:

• Preheat the broiler. Heat 1 tablespoon of the olive oil in large oven-proof nonstick skillet over medium heat. Add the shallots, red pepper, oregano, thyme, red pepper flakes and a pinch each of salt and pepper. Cook, stirring occasionally, until the shallots and peppers are soft, 7 minutes. Transfer to a small bowl and cool; don't wash the skillet.
• Beat the eggs, heavy cream, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the shallot mixture. Heat the remaining 3 tablespoons olive oil in the nonstick skillet over medium heat. Pour in the egg mixture and spread the vegetables evenly throughout the pan. As the eggs set, lift the edges to allow the liquid egg mixture to run underneath. Cook until the eggs are mostly set but the center is still a little runny, 10 to 15 minutes.
• Sprinkle the Parmesan and goat cheese over the top and broil until the top is golden brown, about 2 minutes. Carefully remove the skillet from broiler and loosen the edges of frittata. Cool for 10 minutes in the skillet, then serve slices from the pan or slide onto a serving platter, slice and serve.

HERBY GREENS AND GOAT CHEESE FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Whisk together the eggs, rosemary, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl.
• Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and saute until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 teaspoon salt and some pepper; saute for another 2 minutes.
• Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit -- not scrambling them, just massaging them into the cracks and crevasses of the greens.
• Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.