Herb Scallion and Goat Cheese Frittata
Summer herbs need occasional pruning during the warmest part of the summer. What to do with those herbaceous wonders? Why not pair them with some scallions and fresh goat cheese to create a savory, refreshing breakfast frittata? This Mediterranean frittata offers rich ingredients of olive oil, fresh herbs, eggs, yogurt, and fresh goat cheese.
Onward:
Try to stay away from the intensely scented herbs like rosemary and sage. Choose instead milder herbs like dill, thyme, marjoram, oregano, mint, and basil. Testing this frittata, I used dill, mint, and marjoram, which created a lovely Greek fragrance. The mild scallions, parsley, Greek yogurt, and fresh goat cheese create a tangy, aromatic, and refreshing way to start the day!
6 servings
INGREDIENTS:
8 eggs
¼ cup Greek yogurt
1 teaspoon kosher salt
¼ teaspoon fresh ground black pepper
⅛ teaspoon cayenne pepper
2 tablespoons extra virgin olive oil
½ cup scallions, chopped
½ cup flat-leaf parsley, chopped
¾ cup mixed fresh herbs of your choosing
½ cup fresh goat cheese, crumbled (optional)
DIRECTIONS:
Preheat oven to 375°F.
Whip the eggs and yogurt in a large mixing bowl until well blended. Add the salt, pepper, and cayenne. Mix well.
Heat the oil in a cast-iron pan over medium heat. Add the scallions and cook until softened about two to three minutes. Add the herbs and cook for an additional one to two minutes to soften.
Pour the egg mixture into the pan and distribute evenly. Scatter the crumbled goat cheese on top. If cooking unevenly, move the pan around to cook the eggs evenly. Cook until the eggs on the bottom are set, about three to six minutes.
Transfer to the oven and bake for ten to twelve minutes until firm. If the top is not browned, place under the broiler for a couple of minutes until evenly browned. Remove from the oven and allow to sit in the pan for five minutes before slicing. Serve hot, warm, or at room temperature.
Herb Scallion and Goat Cheese Frittata
Ingredients:
- 8 eggs
- ¼ cup Greek yogurt
- 1 teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- ⅛ teaspoon cayenne pepper
- 2 tablespoons extra virgin olive oil
- ½ cup scallions, chopped
- ½ cup flat-leaf parsley, chopped
- ¾ cup mixed fresh herbs of your choosing
- ½ cup fresh goat cheese, crumbled (optional)
Instructions:
- Preheat oven to 375°F.
- Whip the eggs and yogurt in a large mixing bowl until well blended. Add the salt, pepper, and cayenne. Mix well.
- Heat the oil in a cast-iron pan over medium heat. Add the scallions and cook until softened about two to three minutes. Add the herbs and cook for an additional one to two minutes to soften.
- Pour the egg mixture into the pan and distribute evenly. Scatter the crumbled goat cheese on top. If cooking unevenly, move the pan around to cook the eggs evenly. Cook until the eggs on the bottom are set, about three to six minutes.
- Transfer to the oven and bake for ten to twelve minutes until firm. If the top is not browned, place under the broiler for a couple of minutes until evenly browned. Remove from the oven and allow to sit in the pan for five minutes before slicing. Serve hot, warm, or at room temperature.
Calories
196.07Fat (grams)
14.95Sat. Fat (grams)
5.49Carbs (grams)
1.90Fiber (grams)
0.46Net carbs
1.44Sugar (grams)
0.80Protein (grams)
13.24Sodium (milligrams)
541.67Cholesterol (grams)
257.17