The first herb harvest from the boxes on the deck was a perfect excuse for a Sunday frittata. We’ve fallen into a habit of just making various scrambles when we want eggs, mostly because it requires no patience. There are a lot of egg options when you’re willing to wait a few more minutes, but a majority of them involve bread which I’m trying to cut out for the time being. Frittatas are a little more exciting, and I’ve made endless varieties of these.
Herb Frittata
3 slices turkey bacon (or regular bacon), chopped
1 red or yukon gold potato (leftover or uncooked– just add to the pan first and saute for 5 minutes), fine dice
3 eggs
2 tablespoons milk
2 tablespoons chives, minced
1 tablespoon oregano, minced
1 ounce goat cheese
Saute the bacon and potatoes in a tablespoon of olive oil until the bacon has crisped up and the potato is cooked. Meanwhile, in a bowl, combine the eggs and milk and whisk together with some salt and pepper. Pour into the frying pan and make sure it reaches all the edges. Sprinkle with the oregano and half the chives as well as bits of the goat cheese.
Allow to cook covered (or bake in the oven at 375 degrees) for 5-8 minutes until cooked all the way through. Sprinkle with the remaining chives and allow to cool for 5 minutes before cutting.
