Name: Potato, Tomato, Herb & Goat Cheese Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 tablespoons butter, (divided); 1 pound Idaho® redskin potatoes, cut into bite-sizes pieces; 12 large eggs; 3 ounces goat cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1 tomato, diced

Potato, Tomato, Herb & Goat Cheese Frittata

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

Potato, Tomato, Herb & Goat Cheese Frittata

Prep Time 10

Cook Time 20

Total Time 30

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Servings

Ingredients

8 tablespoons butter, divided
1 pound Idaho® redskin potatoes, cut into bite-sizes pieces
12 large eggs
3 ounces goat cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tomato, diced

Instructions

Preheat broiler.
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.
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.
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.
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.