Garden Frittata with Goat Cheese & Potatoes
a versatile garden frittata with lots of spring vegetables, creamy goat cheese, crispy potatoes, and herbs
servings: 4
Ingredients
Scale
- olive oil
- kosher salt
- 6 oz fingerling potatoes, sliced ⅛”
- 4 oz peas, fresh or frozen
- ½ fennel bulb, cored + thinly sliced
- 1 scallion, thinly sliced
- 2 oz spinach
- 6 eggs
- ¼ cup whole milk
- 2 oz goat cheese, crumbled
- 2 tsp minced chives
- freshly cracked black pepper
Instructions
- Preheat the oven to 375°F. Heat an 8” cast-iron skillet over medium heat. Add enough olive oil to coat the bottom. Once hot, add the sliced potatoes and a good pinch of salt. Cook the potatoes in an even layer until golden, crisp, and tender, stirring occasionally so they brown on all sides, about 6 minutes or so.
- Meanwhile, bring a small saucepan of water to a boil. Add the peas and blanch them for 2 minutes. Drain the peas into a bowl of ice water to cool. Drain again and set aside.
- Transfer the potatoes to a plate once golden and add a little more olive oil to the skillet, along with the sliced fennel. Saute until caramelized, just a few minutes. Stir in the scallions and cook for another minute or so. Stir in the spinach. Season well with salt. Cover the skillet with a lid and allow the spinach to wilt for about 30 seconds.
- Add the peas and potatoes back to the skillet. Stir well. Whisk the eggs in a large mixing bowl really well with the milk and a teaspoon of salt. Once incorporated, pour the egg mixture into the skillet. Allow to set for a minute on the stove over low heat. Dollop the goat cheese over top.
- Bake for about 10-12 minutes, or until just cooked through. Top with the chives and freshly cracked black pepper. Cut the frittata into slices and serve.
Notes
Plating Tip: To make this frittata even more beautiful, pick off some of the fennel fronds before throwing away the fennel stalks. You can use these as a garnish and they’ll add a whimsical touch to the look of the dish.