** I looked at this post on my work computer and holy cow is that frittata glowing? This is one of the problems with doing PhotoShop on a laptop. If you do make this frittata it will not be florescent I promise. Note to self: maybe only bump the saturation up just 5% instead of 15%.
Frittatas aren’t just delicious for breakfast and brunch, they also make delicious filling dinners. This frittata is loaded with spring onions, potato, goat cheese and thyme. We usually do an egg as a main dish meal once a week. Eggs are good vegetarian protein. Plus we get our eggs from a farm house with a sign out front declaring "Brown Eggs $2.00". The hens are free range and organic in all ways but having the official paper work.
|Easy Cucumber Tomato Salad|
In the spring asparagus is a lovely side or and in the summer a Tomato and Cucumber Salad is refreshing.
One of the biggest problems with frittatas is that they get over cooked and the egg gets rubbery. Cook's Illustrated suggests half cooking the frittata on the stove and then finishing it in the oven. It works like a charm. Just make sure you have a skillet that can go from stove to oven.
Frittata with Wild Onion, Potato, Goat Cheese and Thyme
Step 6: Pop the frittata into the oven for an additional 2-4 minutes or until the top is just set. Then remove the frittata from the oven and run a rubber spatula along the edge to loosen it then invert it onto a serving plate.
Frittatas can be served warm, room temperature or even cold depending on your preference.
Yields: six servings
Nutrition: 165 calories, 8 grams fat, 2 grams fiber, 9 grams protein