Thursday, December 4, 2014

Goat Cheese Frittata

This is made in a 9" - 10" Cast Iron Skillet. It can be served as a main course or cut into squares as an appetizer. The recipe is adapted from Food52.

Here's what you'll need:
Preheat the Broiler.
1 - 9" - 10" Cast Iron Skillet

Goat Cheese Frittata

4 TBS Olive Oil, divided
2 finely chopped shallots
1 C chopped Mushrooms, your choice.
1 tsp chopped fresh Thyme
1 tsp chopped fresh Oregano
Salt and Pepper to taste
10 large Eggs
3 TBS Heavy Cream
1/4 lb. of Fresh Goat Cheese, crumbled.
1/3 C fresh grated Parmesan Cheese

In the skillet on medium high heat:
Heat 1 TBS of Olive Oil
Salt and Pepper to taste
Saute for 5 - 7 minutes, stirring often.
Remove from heat and set aside.

In a medium bowl:
1/2 tsp salt
1/4 tsp Pepper
Whisk well.
Shallot/Mushroom Mixture
Goat Cheese
Stir to combine.
Set aside.

In the skillet on medium high heat:
Heat 3 TBS Olive Oil
Egg Mixture.
The eggs will begin to set around the edges. Loosen the edges with a rubber spatula and allow the center eggs mixture to run underneath and cook.
Cook for 10 minutes, loosening the bottom with the spatula. It should be almost non stick at this point.
Sprinkle with Parmesan and place under the broiler for 2 minutes.
The top should be golden brown.
Remove the skillet.
Loosen the edges one last time with the spatula.
Slide the Frittata onto a serving platter or serve from the Skillet.
Cut into wedges for a main course or small squares for an appetizer.

Peace in the Kitchen!

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