Goat Cheese Frittata

This skillet frittata delivers on a lot of fronts: not only does it make a delicious brunch addition or a perfect dinnertime main, it’s packed full of ingredients that you can find at your local farmers market. Plus, it couldn’t be easier to make. So get your eggs cracking and cook along with Chef Kris Stubblefield and the Lodge community in this installment of Recipe of the Month: Frittata edition.

Ingredients
12 large eggs
½ cup of heavy cream
½ cup grated parmesan (divided)
½ teaspoon of salt
¼ teaspoon of black pepper
2 tablespoons butter
½ small red onion, thinly sliced
4 cloves garlic, minced
1 small red bell pepper, cut into ¼ inch strips; or use Mezzetta Roasted Red Bell Peppers
2 cups spinach
3 ounces of crumbled goat cheese

Directions
Preheat the oven to 375°F.
In a large mixing bowl, whisk together the eggs, heavy cream, ¼ cup parmesan cheese, salt, and pepper until well combined.
In a 10.25 Inch skillet, melt the butter over medium heat. Add the red onion and sauté for about 2-3 minutes until softened. Add garlic and red pepper and sauté until tender, about 3-4 minutes. Add the spinach and wilt, 2 minutes. Distribute the mixture evenly in the skillet.
Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the crumbled goat cheese evenly over the top of the eggs and top with remaining parmesan.
Allow the bottom of the frittata to cook on the stove until the bottom is set, 1-2 minutes. The top should still be runny.
Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the eggs are set and the cheese is melted and slightly golden.
Remove it from the oven and let cool in the pan for 3-5 minutes before loosening the edges with a butter knife. You can serve the frittata straight out of the skillet or turn it out onto a large plate or cutting board.
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Видео Goat Cheese Frittata канала Lodge Cast Iron