Spinach and Goat Cheese Frittata
★★★☆☆
Ingredients
- 1/2-pound baby potatoes (6-8 potatoes)
- 10 large eggs
- 1/3 cup crème fraîche (78.9 ml)
- 3/4 tsp kosher salt (3.7 ml)
- 3 Tbsp extra-virgin olive oil (44.4 ml)
- 1 leek, white and light green parts only, thinly sliced
- 1 scallion, thinly sliced
- Salt and freshly cracked black pepper, to taste
- 2 cups lightly packed baby spinach (473 ml)
- 3 ounces goat cheese, crumbled (85.0 g)
- Garnish
- Fresh parsley or cilantro
- Fresh dill, chopped
- Fresh chives, chopped (with blossoms, if available)
- 1/2 lemon, zested
Instructions
- Preheat oven to 350°F (175°C). Cook potatoes in boiling salted water until tender. Drain potatoes, cool slightly, and thinly slice. \n2. In a bowl, whisk together eggs, crème fraîche, and salt.\n3. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add leek and scallion. Sauté until softened and translucent, 4-5 minutes. Add sliced potatoes. Cook, stirring occasionally, for a few minutes. Season with salt and pepper. Add spinach. Cook until wilted.\n4. Reduce heat to medium-low. Pour the egg mixture into the skillet. Cook, gently pushing cooked eggs towards the center, until set on the bottom, being careful not to break up the potatoes.\n5. Sprinkle crumbled goat cheese over the top. Transfer the skillet to the oven and bake until the frittata is set, 12-15 minutes.\n6. Remove from the oven. Let cool slightly. Garnish with herbs and lemon zest.
Wine Pairing: Fruity White (Chardonnay) — Chardonnay