Potato, Tomato, Herb & Goat Cheese Frittata

Name: Potato, Tomato, Herb & Goat Cheese Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving Servings
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

Author:: Jamie Geller Test Kitchens
Publish date:: Apr 26, 2010

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

30minDuration
20minCook Time
10minPrep 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

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.