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