I posted this on Instagram and so many of you messaged me so I wanted to make sure to post it here. I have always been meh on frittatas, they always wound up burned on the bottom, but this method with the parchment paper and potatoes helps to insulate the eggs so you’re left with the perfect color and texture. Enjoy!
Goat Cheese Vegetable Frittata
Olive Oil to saute
1 garlic clove, minced
1/2 onion, minced
1 small zucchini sliced thin, seasoned with salt and pepper
2 small-medium sized peeled potatoes, sliced thin
Butter for greasing pan
10 eggs whisked, with salt and pepper and a little milk or non-dairy alternative
2 oz. goat cheese crumbled (or whatever cheese you like)
Method:
Heat a saute pan with the olive oil. On low heat cook the onions and garlic until translucent. Add the zucchini and cook through.
In a small pan boil potatoes until tender, drain and set aside.
Whisk eggs and milk together and season with salt and pepper.
Line a round cake pan with parchment paper. Spread some butter on the bottom. Place potatoes on bottom and add zucchini mixture, then egg mixture. Top with goat cheese. Bake at 350 degrees for 25-30 minutes - check it at 25 minutes. Allow to cool for about 10-15 minutes and flip onto a platter and discard the parchment paper
