Fresh Herb, Potato and Goat Cheese Frittata
- 2 tablespoons olive oil
- 2 baby Yukon Gold potatoes, peeled and sliced 1/4-inch thick (1 1/2 cups / 215g)
- 1 medium shallot, minced
- Kosher salt and black pepper
- 2 cloves garlic, minced
- 9 large eggs
- 3 tablespoons whole milk
- 1/3 cup chopped fresh herbs, like dill, basil, and chives, plus more to garnish
- 1/4 teaspoon kosher salt
- 4 ounces (1/2 cup) goat cheese, crumbled
Adapted from thekitchn.com
Preheat the oven to 400°F.
Heat the oil in a 10- to 12-inch oven-proof skillet over medium heat. Add the potatoes and shallot, along with a pinch of salt and pepper, and cook until golden-brown, 6 to 7 minutes. Fold in the garlic and cook for an additional 1 minute. Arrange cooked potatoes so they're evenly distributed in a thin layer.
In a large bowl, whisk together the eggs, milk, chopped herbs, and salt. Pour the egg mixture into the skillet to join the potatoes and scatter the top with goat cheese. Place in the oven and bake until set and golden on top, about 12 to 14 minutes.
Slice and serve the frittata straight from the pan or slide onto a serving plate, garnish, and slice into wedges.
•Be sure to use an oven-safe pan when cooking the frittata.
•You may use a low-fat or nonfat milk if you'd prefer.
Calories 238 Fat 15.9 g (24.5%) Saturated 5.9 g (29.4%) Trans 0 g Carbs 9.2 g (3.1%) Fiber 1.1 g (4.5%) Sugars 1.7 g Protein 14.2 g (28.4%)
Cholesterol 288.4 mg (96.1%) Sodium 297 mg (12.4%)