• Email
  • Pin It
 

Potato, Tomato, Herb & Goat Cheese Frittata

 

Contributed by:

Potato, Tomato, Herb & Goat Cheese Frittata
 

 

0 comments | Leave Comment

 
3 Ratings3 Ratings3 Ratings3 Ratings3 Ratings (3 Ratings)
Loading ... Loading ...
 
 
 

Recipe

Potato, Tomato, Herb & Goat Cheese Frittata

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

Times

  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 min

Servings

8 serving s

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

Directions

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

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in