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

ingredients:

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

directions:

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