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
