frittata with sund-dried tomatoes, basil & goat cheese


if you follow my tumblr you know i've been attending some of dana treat's cooking classes.  for some reason the recipes keep getting filed away and i forget about them.  well i finally busted out the brunch menu, for dinner obviously.  sadly there were no mimosas involved.   

frittata with sun-dried tomatoes, basil & goat cheese
adapted from dana treat

12 large eggs *could do 6 egg whites & 6 yolks 
1/4 cup whole milk *i only had 1% and that worked fine
4~5 oz. soft goat cheese, broken into small pieces
10 sun-dried tomatoes, thinly sliced
4 scallions, thinly sliced
2 teaspoons olive oil
1/3 cup fresh basil leaves, thinly sliced
1 tbsp. unsalted butter
10 kalamata olives, pitted and cut lengthwise
1/4 cup freshly grated parmesan cheese *splurge and use the real stuff, you'll never go back to the kind you buy on the pasta aisle
coarse salt and freshly ground pepper to taste

preheat broiler and place rack in the upper part of the oven.  whisk eggs and milk in a bowl to blend.  stir in goat cheese, tomatoes, scallions, basil and salt & pepper.

melt the butter in a large oven safe skillet (cast iron is a good choice)  add egg mixture ~ do not stir.  cook until eggs start to firm on the sides.  like you're making an omelette.  lift the sides occasionally and let the uncooked egg run underneath, roughly 5 minutes.  sprinkle with parm (remember the good stuff!) and olives and put into the oven.  broil until the eggs start to puff and brown about 2 minutes.  if you're skilled flip the frittata over onto a plate.  

serves 6

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