Frittata With Greens Herbs And Goat Cheese Recipes

QUICHE WITH HERBS AND GOAT CHEESE

Steps:

• Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
• Make the custard: in mixing bowl, beat eggs. Whisk in half-and-half, salt, pepper, lemon zest, thyme, scallions and parsley. Set aside.
• Set tart pan on a baking sheet. Spread goat cheese slices evenly over bottom of pastry. Beat custard once more and carefully pour into shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

FRITTATA WITH PEAS, HERBS AND FETA OR PARMESAN

Steps:

• Beat the eggs and milk in a bowl with salt and pepper to taste. Stir in the peas, chopped herbs, and Parmesan or feta.
• Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
• If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.

HERBY GREENS AND GOAT CHEESE FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Whisk together the eggs, rosemary, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl.
• Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and saute until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 teaspoon salt and some pepper; saute for another 2 minutes.
• Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit -- not scrambling them, just massaging them into the cracks and crevasses of the greens.
• Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.

FRITTATA WITH ASPARAGUS, GOAT CHEESE, AND HERBS

Steps:

• Bring a medium pot of well-salted water to a boil. Meanwhile, prepare an ice water bath. Blanch asparagus until just tender, about 1 minute. Drain and transfer to ice water bath to cool. Drain. Set spears aside.
• Whisk eggs with 1 tsp each salt and pepper. Stir in scallions, chives, and asparagus stalks.
• Preheat oven to 425 degrees. Heat oil in an ovenproof 10-inch skillet over medium heat. Pour egg mixture into skillet. Cook until edges begin to set; push cooked edges toward the center of the pan with a wooden spoon. Continue cooking until the center begins to set, about 2 minutes more. Dollop goat cheese over top and sprinkle with reserved asparagus spears.
• Bake until eggs are completely set, 8 to 10 minutes. Let cool slightly before serving.

EASTER FRITTATA WITH ASPARAGUS, GOAT CHEESE, AND SPRING HERBS

Steps:

• Herbed Creme Fraiche:In a small bowl, stir together creme fraiche, herbs, and lemon zest; season with salt and pepper. Refrigerate, covered, up to 3 hours.
• Frittata:Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish.
• Prepare an ice-water bath. Bring a medium saucepan of salted water to a boil. Add asparagus and cook until crisp-tender, 1 to 2 minutes. Using tongs, transfer to ice-water bath. Let cool; drain and pat dry.
• Add potatoes to saucepan with water (if necessary, add more water to cover potatoes by at least 1 inch). Return to a boil, then reduce heat and simmer until potatoes are easily pierced with the tip of a knife, 5 to 6 minutes; drain.
• In a large bowl, whisk together eggs, cream, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in potatoes, goat cheese, herbs, and scallions. Transfer mixture to prepared dish. Top with asparagus, pressing down to submerge slightly. Sprinkle with Gruyere.
• Bake 30 minutes, rotating dish halfway through. Reduce oven temperature to 350 degrees and continue baking until golden brown, puffed, and just set in center, 10 minutes more (if browning too quickly, tent with foil). Serve warm or at room temperature, with herbed creme fraiche.

FRITTATA WITH GREENS, HERBS AND GOAT CHEESE

Steps:

• Heat a 10-12-inch oven-proof skillet over medium heat.
• Add 1 T olive oil.
• Sauté pancetta or bacon until browned but not crisp.
• Drain on paper towels and set aside.
• Without cleaning skillet, toss in chopped garlic and sauté just until fragrant, about 30 seconds.
• Immediately toss in chopped greens and sauté until wilted.
• Remove to a plate and keep warm.
• In a blender, food processor or large bowl, combine eggs, milk, herbs, half the goat cheese and the pepper.
• Using a blender or food processor eliminates the need to chop the herbs and works more air into the eggs, giving better volume during cooking.
• Preheat oven to 350°F.
• Heat butter and oil in same skillet, making sure to work oil up sides of pan.
• Return greens to pan and then pour in egg mixture.
• Cook over med heat for about 8 minutes until partially set, using a rubber spatula to pull cooked egg away from sides, allowing liquid egg to fall underneath.
• Crumble pancetta and remaining goat cheese over top of frittata and move pan to middle of oven, allowing at least 8 inches of headroom for eggs to rise, and cook for 20-25 minutes until completely set in the middle.
• Frittata can be served cold, room temp or warm.
• It makes a wonderful breakfast, brunch, lunch or dinner with soup and or salad.