Description
This potato frittata with thyme and goat’s cheese is a delicious and easy oven-baked meal to start the day with! (It actually makes for a good lunch too.)
Ingredients
Units
Scale
- 8 eggs
- 1/4 cup milk
- 1 tsp dried thyme (or one tbsp fresh, chopped)
- Salt, to taste
- Black pepper, to taste
- 2 medium potatoes
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 4 tbsp goat’s cheese
Instructions
- Preheat oven to 350 degrees F.
- In a medium-sized bowl, beat together the eggs, milk, thyme, salt, and pepper. Set aside.
- Cut the potatoes in half, lengthwise. Slice each of the halves into thin “half-circles”. Set aside.
- In a large ovenproof pan, melt butter over a medium heat. Add, and cook the onion and garlic (okay to season with salt, to taste) for 2 minutes. Stir occasionally.
- Add the potatoes. Cook, stirring occasionally, until they soften and begin to brown – around 10 minutes. Using a spatula, spread the cooked potatoes across the bottom of the pan.
- Pour the egg mixture into the pan – as the eggs begin to set, gently swirl and/or lift the egg mixture to make sure it fills all the gaps, and spreads evenly (and super importantly, to make sure that the uncooked bits of egg find some heat to cook over!). Cook until almost set, 5 to 8 minutes.
- Carefully transfer the pan into the oven, and bake for 6 minutes, or until the top has set.
- Let stand for 5 minutes to cool, and sprinkle with goat’s cheese crumbles. Dig in.
Notes
- Before cooking the potatoes, make sure to scrub, rinse and dry well. If you prefer your potatoes without the peel, you’d remove it before getting started on the recipe too.
- If you prefer to use the broil option of your oven, you can place the pan under the broiler on High for 2 minutes, or until the eggs are just set.
- When it comes to the goat’s cheese, you can sprinkle crumbles evenly over the frittata, or you can add tablespoon-sized dollops of goat’s cheese to the top as well.
- Most types of potatoes will work fine for this recipe so pick whichever you like. If you’re not sure where to start, the russet potato in always a good bet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
