FRITTATA****Herby Frittata with Vegetables and Goat Cheese

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22/07/15 - I always like this. Makes a quick easy dinner. Vary the veggies, depending what you have on hand.
29/07/15 - Update with zucchini, dill and Kraft 4 cheese Italiano light - VVG again. I topped it with a handful of baby spinach/arugula blend tossed in a bit of olive oil and a good squeeze of lemon juice - yummy
26/05/16 - Update with roasted fiddleheads and fresh ricotta. Topped with a parsley salad dressed with pepper flakes, olive oil and lemon juice - YUMMY

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  • 1

Ingredients

  • 3/4 cup roasted broccoli or whatever leftover veggies you have on hand - I've tried oven-roasted Kalettes and Baby Bok Choy - both great
  • 1 tablespoon chopped fresh chives, scallions or shallot, optional
  • 2 tablespoons chopped fresh herbs - parsley, thyme, basil, dill, mint - or any combination
  • salt and freshly ground black pepper
  • 1 large egg, lightly beaten
  • 1 - 2 tablespoons milk
  • 1 teaspoon olive oil
  • 3 tablespoons (45 grams) spreadable goat cheese
  • 2 tablespoons panko/parmesan blend
  • 1 cup spinach/arugula blend or fresh Italian parsley
  • 2 teaspoons EVOO
  • generous squeeze of fresh lemon juice
  • pinch of chipotle pepper flakes or thinly sliced fresh chile to taste
  • pinch of Maldon salt

Preparation

Step 1

Combine herbs, scallions or chives, salt, pepper, milk and eggs in a medium bowl; stir with a whisk.

Preheat broiler to high.

Heat a small ovenproof nonstick skillet over medium heat. Add oil; swirl to coat. Add vegetables and reheat for a minute or two then add egg mixture to pan; cook 3 minutes or until eggs are partially set. Dot with goat cheese then sprinkle with cheese and Panko mixture. Place pan under broiler. Broil 2 minutes or until eggs are set and top is lightly browned. Remove pan from oven and let rest for 2 or 3 minutes. Run a spatula around edge and under frittata to loosen from pan; slide onto a plate and top with the salad.

Nutrition Facts - 1 Serving

Calories 381.0
Total Fat 25.9 g
Saturated Fat 7.4 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 10.1 g
Cholesterol 251.7 mg
Sodium 330.8 mg
Potassium 478.6 mg
Total Carbohydrate 19.7 g
Dietary Fiber 5.7 g
Sugars 4.7 g
Protein 21.3 g

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