Best Potato Frittata With Pesto Goats Cheese Recipes

Frittata image

Provided by Martha Stewart

Number Of Ingredients 12

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 tablespoons unsalted butter
1/4 pound small fingerling potatoes, thinly sliced
Coarse salt and freshly ground pepper
4 basil leaves, chopped
1 tablespoon chopped flat-leaf parsley
12 large eggs
1/4 cup heavy cream
Coarse salt and freshly ground pepper
3 ounces fresh goat cheese, cut into 6 pieces
2 ounces Parmigiano-Reggiano or Asiago cheese, finely grated (1/2 cup)

Steps:

Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Cook onion until soft and translucent, stirring occasionally, 3 to 4 minutes. Remove onions and add remaining tablespoon olive oil and 2 tablespoons butter. Add potatoes and season with salt and pepper. Saute until they begin to turn golden brown, about 4 minutes. Return onions to skillet in an even layer. Sprinkle evenly with basil and parsley.
Heat broiler. Use a whisk to lightly beat eggs in a large bowl, then whisk in cream, and season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
Pour egg mixture into skillet. Cook, using a heatproof flexible spatula to stir and push egg from edges to center of pan so runny parts run underneath, until eggs are almost set (they should still be wet on top but otherwise set throughout), 2 to 3 minutes.
Drop dollops of goat cheese on top of frittata, distributing evenly and pressing down into eggs a bit with the spatula. Sprinkle evenly with Parmigiano-Reggiano cheese. Broil until frittata is set on top and has puffed slightly, and cheese is melted and golden, 1 to 1 1/2 minutes.
Gently run the spatula around the edges and underneath the frittata and carefully slide out of pan onto a plate. Slice into six wedges and serve hot, warm, or at room temperature.

Potato and Goat Cheese Frittata image

Provided by Renee D

Categories Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

8 large eggs
2 cups frozen hash brown potatoes
1/4 teaspoon salt
2 cups chopped scallions
1/2 teaspoon black pepper
5 ounces goat cheese, chilled
1/4 cup olive oil

Steps:

Put oven rack in middle position and preheat oven to 375˚F.
Whisk together eggs, salt, and pepper until just combined.
Heat oil in an ovenproof 9-to 10-inch heavy nonstick skillet over high heat until very hot but not smoking. Add potatoes and scallions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more. Pour beaten eggs evenly over potato mixture and crumble cheese over eggs.
Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes.
Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately.

Nutrition Facts : Calories 498.1, Fat 34.8, SaturatedFat 12.5, Cholesterol 451, Sodium 499.3, Carbohydrate 24.1, Fiber 2.8, Sugar 2.8, Protein 23.3