Mendocino Frittata

Ingredients

• 9 large eggs
• 2 tablespoons minced parsley
• 1/4 cup grated dry cheese (Parmesan, Asiago, or dry Jack)
• salt
• fresh ground pepper
• 1 1/4 cups cubed cooked peeled potatoes
• 3-4 tablespoons olive oil
• 3/4 cup finely chopped red pepper
• 2/3 cup finely chopped green onion
• 2 teaspoons fresh thyme leaves
• 1/4 teaspoon cayenne pepper
• 3 ounces goat cheese, cut into small cubes (or thin slices, depending on shape)
• 1/2 cup cherry tomatoes, cut in half
• 1/4 cup roasted garlic (see note)

Directions

1. 1

   Note: to roast garlic—in a saucepan, place the peeled garlic and cover with water; bring to a boil, then decrease heat; simmer for 5-7 minutes until easily pierced with the tip of a knife; drain well; coat the cloves with a generous amount of olive oil and bake at 325° for about 20-25 minutes, stirring occasionally, until caramelized; store in the refrigerator, covered in oil.

2. 2

   Beat eggs with parsley, dry cheese, salt, and freshly ground black pepper; set aside.

3. 3

   Heat a large ovenproof saute pan; add in olive oil, and cook potatoes over medium heat until well browned on all sides, about 10 minutes.

4. 4

   Add in peppers and saute until soft.

5. 5

   Add in green onions; cook until limp; then add in the thyme.

6. 6

   Sprinkle cayenne pepper over the vegetables and stir to distribute (turn on the broiler).

7. 7

   Increase the heat under the saute pan; add in the egg mixture.

8. 8

   Turn the heat down to medium-low; quickly place goat cheese, cherry tomatoes, and roasted garlic evenly on the surface.

9. 9

   Decrease heat to low and let cook, slowly, until the edges are set; lift the edges so that uncooked egg can run underneath, and repeat this a couple of times during the next 5 minutes or so.

10. 10

    Peek underneath and make sure the bottom isn’t browning too quickly; if it is, decrease heat.

11. 11

    When the top is set and still moist, place the pan under the broiler for 45-60 seconds, until the top is slightly browned.

12. 12

    Slide frittata out onto a warmed dish and cut into wedges.