Photo: Anna Williams
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.
Martha Stewart Living, April 2011
- Prep Time 20 minutes
- Total Time 40 minutes
- Yield Serves 10
- 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.
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