Potato and Herb Frittata

(Serves 4)

This frittata is simple to make and a great method to use up cheese and herbs you have on hand.  I eyeball the amounts and use what I have, so there aren’t exact measurements for the herbs listed in this recipe.  My son loves goat cheese and dill, so I tend to have them both on hand all the time. On this particular day, I also had half a zucchini, so I threw it in too.  This is perfect for breakfast, lunch, or dinner.

You Will Need:

• ¼ to ½ cup heavy cream (you can also use half and half or milk)
• 12 eggs
• 3-4 small red potatoes
• Fresh parsley
• Fresh dill
• Green onions
• 2 green onions
• ½ zucchini
• 4 – 6 ounces of goat cheese
• 1-2 tablespoons of olive oil, enough to coat the pan
• Kosher salt and Pepper

Instructions:

• Preheat the oven to 375 degrees. 
• Chop the potatoes into small bite sized pieces. 
• Pre-heat olive oil in a large (12”) non-stick, oven-safe, skillet over medium-high heat. Put the potatoes in the pan and stir.  Let cook for about 5-8 minutes, stirring occasionally. 
• While the potatoes cook chop the green onion, parsley and dill and crack the eggs into a large measuring cup or small bowl.  Add the cream and a pinch of salt  and pepper. Whisk the eggs to break up the yolks and incorporate the cream so it is a homogenous mixture. 
• Put the green onions into the pan and let cook for 2 minutes or so.  Then add the zucchini and let cook for another 2-3 minutes. 
• Pour the eggs into the pan and stir them around.  Add the herbs on top and stir into the eggs.  Crumble the goat cheese over the top, season with salt and pepper. 
• Run the end of a rubber spatula around the edge of the pan.  Turn off the stove and transfer the frittata to the oven and bake for 16-18 minutes until the eggs are set and the edges begin to get slightly golden brown. 
• Remove pan from oven, run spatula around the edges again and give the pan a gentle shake to make sure it releases from the pan.  Slide the finished frittata onto a large serving plate and serve with toast, fruit, salad, etc.