Frittata

This egg dish is a great vehicle for all kinds of “fillings” left over pasta, sautéed vegetables, meat, fish, and of course, goat cheese.  Here’s the basic formula with some filling suggestions. You will need a heavy, over proof non-stick frying pan, since you start on the stove top with a sauté, then move to the broiler to puff up the goat cheese and eggs.

Move oven rack to top 1/3 of oven and preheat broiler

On the stove top, over medium heat 2 Tablespoons olive oil in non-stick/oven proof frying pan, turning to coat.

Sauté about a cup and a half total of any of the following fillings, in order of cooking time

Bacon or sausage until cooked through

Your choice of diced vegetables: Onions, Mushrooms, asparagus Broccoli, Peppers, Scallions, until tender

Chopped, cooked pasta (great use for leftovers,) to warm

Left over cooked meat or fish to warm.

Pour in

8 eggs beaten with

salt, pepper and your choice of herbs,

Gently lift the edges of the frittata to allow uncooked egg to reach the pan surface. When the bottom of the frittata is golden brown, remove the pan from heat, dot with

½ cup crumbled or grated goat cheese

Place pan under the broiler for 2 to 3 minutes, until puffy and golden.

Let stand for a few minutes before serving.

Can be refrigerated and eaten cold.

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