Sunday, July 10, 2011

Frittata for two (and a half) ... and Day 10

I was in the mood for something yummy and rich this morning- our little herbs have exploded the passed few weeks, so I knew I wanted to use them. We also had some tomatoes that had reached their prime and were desperate to be enjoyed. Add a few baby potatoes, some eggs and goat cheese, and a yummy yummy frittata was created!

Tomato, herb and Goat Cheese Frittata 
slightly adapted from the little red house
I used an 8" cast iron skillet for this. I'm sure you could use another kind of bake ware or ovenproof glassware- you just may need to adjust cooking time. This recipe is the perfect amount for two adults and one little one with a keen palate for anything that contains eggs and strong cheeses!

4 - 6 mini potatoes, thinly sliced- just enough to cover the bottom of the pan
4 eggs
a splash of milk
assorted herbs*, salt and pepper to taste (*I would say chives (or any onion) are a must, but other than that, use what you love! I used thyme, curly parsley and rosemary)
2 - 3 small tomatoes, sliced.
a crumbling of goat cheese*, to taste (*though any cheese would be lovely, I'm sure!)
a bit of butter or olive oil (enough to grease the bottom and sides of the pan)

Place potatoes on the bottom of the (buttered or oiled) skillet. Season with a pinch of salt.
Whisk the eggs together with milk, chopped herbs and S&P and pour over the potatoes.
Top with thinly sliced tomatoes and dollops of cheese (as little or as much as you would like)
Bake at 400° for 25-35 minutes, (until eggs are cooked and potatoes are tender!)
Enjoy with the ones you love the most!

* so I forgot to get a picture of the frittata actually cooked, but it looked very much like this.
Also, I am slacking big time today, so I am going to cheat and use these food pics as my photo of the day.