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Potato, Scallion, and Goat Cheese Frittata

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

  • Prep:
  • Total Time:
  • Servings: 10

Photography: Anna Williams

Source: Martha Stewart Living, April 2011

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

  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. 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. 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.

Reviews Add a comment

  • jasminewiestg
    15 DEC, 2016
    Oh my goodness I just love this recipe, and its so beautiful! Also I just want to say that I adore your recipes Martha! Always delish and gorgeous simultaneously. OK now that that's done, I recently have become quite reactive to dairy. Thoughts on how to augment for the cream in this recipe? I seem to do ok with the goat cheese, though I'm sure I'll love any suggestions you have on augmenting that as well. Looking forward to your ideas!
    Reply
  • MS10233293
    7 APR, 2015
    I make this every year for my annual spring brunch. It's always a hit and so easy to make! Always comes out perfectly. It also makes a quick and delicious supper, served with a salad.
    Reply