Wednesday, April 24, 2013

Vegetable and Goat Cheese Frittata

I might be just a little bit addicted to frittatas. They're so versatile. You can add so many different ingredients. You can serve them warm or cold. You can add meat or leave them vegetarian. You can serve them plan or with toppings. Mild or spicy. They are breakfast, lunch, or a side dish.

This time of year, I'm getting giddy about fresh local produce, even though there's not that much available yet. But that's okay. I'll take what I can get. Spinach is readily available, and there are tomatoes from the local hydroponic farms.

I used a frozen vegetable mix for the frittata, but you can use a single vegetable, if you prefer. If you like the vegetable with eggs, it will work in a frittata.

Vegetable and Goat Cheese Frittata

5 eggs
Pinch of salt
Several grinds black pepper
2 tablespoons butter
1 1/2 cups mixed frozen vegetables
2 ounces chevre
Small hanfull baby spinach
1/2 fresh tomato, diced

Preheat the oven to 350 degrees.

Beat the eggs, salt, and black pepper in a medium bowl.

Melt the butter in a 10-inch cast iron pan on medium heat. Toss in the frozen vegetables and cook, stirring as needed, until they're cooked to your liking. Add the chevre, and mix it around a bit - you have you choice here of mixing it in completely, or leaving it a little less-mixed so you have little bits of chevre in the frittata.

Add the baby spinach an stir until it wilts. Add the eggs and tomato. Stir to even out the vegetables in the eggs and cook without strring until the eggs are mostly cooked on the bottom, but still jiggly on top.

Put the pan in the oven an continue cooking until the top is no longer shiny and the eggs are no longer jiggly.

Remove from the oven. You can serve from the pan or flip it out onto a plate.