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Potato, Scallion, and Goat Cheese Frittata

Entertaining a crowd is effortless with this baked-egg dish. It can be served warm, cold, or at room temperature.

  • prep: 20 mins
    total time: 40 mins
  • servings: 10
Photography: Anna Williams

Ingredients

  • 10 large eggs
  • 1/2 cup heavy cream
  • 8 scallions, thinly sliced crosswise on the bias
  • 2 teaspoons chopped fresh thyme
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 baby Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • 1/2 cup crumbled soft goat cheese (4 ounces)
  • Garnish: scallions, thinly sliced lengthwise and cut crosswise into 3-inch ribbons

Directions

  1. Step 1

    Preheat oven to 375 degrees. Whisk together eggs, cream, scallions, and thyme in a large bowl. Season with salt and pepper.

  2. Step 2

    Heat oil in a 10-inch nonstick, ovenproof skillet over medium heat. Add potatoes, and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, about 6 minutes.

  3. Step 3

    Pour egg mixture into skillet, and distribute evenly using a rubber spatula. Stir to combine with potatoes. Bake until set but still loose in the center, about 10 minutes.

  4. Step 4

    Remove from oven. Sprinkle goat cheese over top. Bake until cheese melts and eggs are cooked through, about 10 minutes. Slide frittata onto a serving plate. Garnish with scallion ribbons, and cut into wedges.

Source
Martha Stewart Living, April 2011