Potato, Tomato, Herb & Goat Cheese Frittata

Author:
Publish date:
Social count:
2
Potato, Tomato, Herb & Goat Cheese Frittata

Recipe courtesy of Lisa Castro-Waller Art Institute of California-San Diego

  • Duration
  • Cook Time
  • Prep Time
  • 8 serving ServingsServings

Ingredients

  • 8 T Unsalted butter, divided
  • 1 lb Fresh Idaho potatoes, peeled & cut into 1/4" cubes
  • 8 large eggs
  • 12 oz Goat cheese, crumbled
  • 1/4 t salt
  • 1/4 t Black pepper
  • 3 T Dill, finely chopped
  • 3 T Basil, finely chopped
  • 3 T Chives, finely chopped
  • 3 T Parsley, finely chopped

Preparation

Preparation

1 Preheat broiler.

2 Melt 4 tablespoons of butter in a 10-inch non-stick skillet over medium-low heat. Add the potatoes and fry them until cooked through, about 15 minutes.

3 Melt the remaining 4 tablespoons of butter in a small dish in the microwave. Whisk the eggs, then stir in goat cheese, melted butter, salt, pepper, and herbs.

4 Pour the egg mixture over the potatoes and cook the frittata, without stirring, for 15 minutes, or until the edge is et but the center is still soft.

5 Sprinkle the diced tomatoes over the top. Broil the frittata about 4 inches from the heat for 4 to 5 minutes, run a thin knife around the edge, and slide the frittata onto a serving plate.

Special instructions

Recipe courtesy of Lisa Castro-Waller Art Institute of California-San Diego

Source: Idaho Potato Commission