I thought that it’d be fitting to end 2013 with a savory breakfasty recipe, perfect for international hangover day, also known as January 1st. This recipe is great for any meal of the day, and leftovers hold up very well. I made it for dinner the other night with a side of these Tangy Lemon Dijon Green Beans, which went really well together.
Onion and Goat Cheese Frittata
- 8 large eggs
- ½ cup finely grated Parmesan
- 3 large fresh basil leaves, torn into pieces
- 3 large fresh sage leaves, minced
- 1 teaspoon minced fresh rosemary
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 cup thinly sliced onion
- ⅓ cup goat cheese
Preheat oven to 4o0oF.
Whisk first 7 ingredients in a medium bowl; set aside.
Heat oil in in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of goat cheese evenly over.
Cook until frittata begins to set, about 2 minutes. Place in oven, and cook for about 17-20 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.
1) If you don’t have or don’t use a lot of sage, and/or don’t want to buy a whole bunch for just 3 leaves, it’s still good with more basil and rosemary to replace the lack of sage.
2) I use more salt and pepper than it call for.
3) It doesn’t set much for me on the stove,so I just cook it for the two minutes and then the 20 in the oven.
4) And it doesn’t slide easily onto a platter, so I serve it in the pan.