Simply Potatoes Goat Cheese Frittata Food

POTATO AND GOAT CHEESE FRITTATA

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.

LOADED BAKED FRITTATA

Steps:

• Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
• Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
• Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
• Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
• Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes.
• Cut into wedges to serve warm or at room temperature.